If you’re looking for a gluten free, dairy free recipe this one is for you! Coach Lindsay insisted this one go on the blog next so here it is! This one made its debut in cookbook 2, Home Cooked Meals for Every Macro Budget, and doesn’t get the attention it deserves. It’s a super simple recipe and so good!
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This one can be made quickly in the pressure cooker or slow cooked all day. I’ve been using the heck out of my Koch System pressure cooker, slow cooker, and air fryer all in one. I highly recommend this appliance!
Serve this over rice or extra veggies. If you make it let leave a comment or tag me on Instagram so I can see! I hope you all love it! As always the macros are listed below and you can find this in MyFitnessPal by searching: Stay Fit Mom Coconut Chicken Curry in the food database.
Coconut Chicken Curry
30 ounces boneless, skinless chicken thighs (fresh or frozen)
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1/2 yellow onion, diced (150g)
5 stalks celery, diced (150g)
1 & 1/2 cups carrots, diced (192g)
14.5 ounce can diced tomatoes (chili ready or plain)
1 teaspoon ground ginger
1 teaspoon ground cumin
1 tablespoon curry powder (I used Trader Joe’s)
2/3 cup light coconut milk (also Trader Joe’s)
1 & 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
Set your pressure cooker to sauté. Sauté your olive oil, garlic, onions, celery, and carrots until tender.
Add in all the spices and 1 tablespoon of water. Cook another 1-2 minutes.
Turn off the sauté mode and mix in your diced tomatoes. Place chicken on top and pour in your broth.
Set to manual pressure high for 15 minutes. Let naturally release.
Stir in the coconut milk and break chicken up into smaller pieces.
Serve over rice or more veggies.
Coconut Chicken Curry
Amount Per Serving:
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Stay Fit Mom
Slow Cooker Instructions: Sauté your olive oil, garlic, onions, celery, and carrots in a pan over medium high heat until tender. Add in all the spices and 1 tablespoon of water. Cook another 1-2 minutes. Pour into your slow cooker along with the tomatoes and place the chicken on top. Pour in your broth and set to low for 6-8 hours. Mix in coconut milk before serving.