Hello! This simple curry recipe has been my go to for the past month now and I am LOVING it! It is very mild and oh-so comforting. It also freezes like a dream and is both dairy and gluten free.
The recipe below will make enough for family of 5. I like to make a big batch and freeze in lunch-size portions in my soupercubes. I love adding avocado on top to help keep me satiated all afternoon, and the cilantro really takes it to the next level. I hope you love it as much as I do!
Before we begin, you need to know one more thing. Curry is a very personal dish. You can tweak this however you’d like! LOVE turmeric? Add an extra 1/2 teaspoon. Want more garam masala? Go for it! Simply use this as a starting place then make this yours.
And that’s it! Takes about 30 minutes in total and I freeze the leftovers in 1- to 2-cup portions for quick lunches. The best!
This simple curry recipe has been my go to for the past month now and I am LOVING it! It is very mild and oh-so comforting. It also freezes like a dream and is both dairy and gluten free.
1 tablespoons avocado oil
3 bell peppers, diced (any color you’d like; I prefer red, orange, and yellow)
1 white onion, diced
2 cans coconut milk
2-3 chicken breasts, raw and cut into cubes (I swear by poultry scissors for this part!)
2 cans garbanzo beans, drained and rinsed
4 frozen ginger cubes (or use 3/4 teaspoon dry ginger)
4 frozen garlic cubes (or use 4 minced garlic cloves, minced garlic from a jar, garlic paste, or 1/2 teaspoon garlic powder)
3 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon turmeric
2-3 teaspoons kosher salt (I do 3; I love salt!)
1 teaspoon freshly ground black pepper
Cooked basmati or jasmine rice (2-5 cups, depending if you are eating all the curry at once or planning to freeze some for later)
Optional toppings: avocado, fresh cilantro, lime wedges
Mom to four wonderful little people. While they sleep, I cook.
I just took chicken out of the freezer for this tomorrow!!! Can’t wait!
This is amazing!
Full disclosure – two weeks ago I would have told you that I didn’t like curry, but I bought a Kevin’s (pre-cooked, smaller serving) thai-style coconut chicken and loved it. That started my search for a chicken curry with coconut that I could make for my family.
Of course, Kate has a recipe!
I made this as written, except I used 1 can of coconut milk and 1 can of vegetable broth based on preference. I also took the skins off the chickpeas (again based on preference).
The whole family loved it. We had it with jasmine rice. I have been enjoying the leftovers with quinoa all week long.
Will definitely be making this again!
Ah that’s so good to hear! Welcome to the curry loving life!