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Yellow Chicken Curry

This delicious Yellow Chicken Curry is the perfect meal to fill your home with a savory aroma. It's easy to make, and a great way to enjoy a bowl full of veggies and chicken with a whole new flavor.
Prep Time30 mins
Total Time30 mins
Course: dinner
Cuisine: asian
Keyword: dairy free, gluten free, Low Glycemic, nut free, Paleo
Servings: 6


  • 1 cup coconut milk carton or canned
  • 1 can 15oz coconut cream
  • 1 cup chicken stock + more as needed to thin coconut milk broth.
  • 1 tablespoon swerve sweetener
  • 1 tsp cinnamon
  • 2 tsp yellow curry powder
  • ½ tsp turmeric
  • salt
  • 2 cooked chicken breasts chopped into bite size chunks. I use rotisserie chicken
  • olive or coconut oil for cooking chicken.
  • 6-8 cups of the following vegetables: Cauliflower Broccoli, Carrots, Zucchini, Onion, Bell Peppers and/or snow peas
  • 1 teaspoon crushed garlic
  • 1 teaspoon grated ginger
  • 6 cups cooked Wild rice Quinoa or Cauliflower rice to serve


  • In a stock pot combine: coconut milk, chicken stock and all the seasonings. Whisk together, and set aside.
  • To the stock pot add chopped onions and carrots and simmer over medium heat until they soften. Add faster cooking veggies such as cauliflower, broccoli, zucchini and peppers.
  • Bring almost to a boil then reduce heat immediately to a gentle simmer until vegetables are not quite cooked.
  • The curry will taste better with slightly undercooked veggies and the veggies will continue to cook when you turn off the heat.
  • Serve with Wild Rice, Quinoa, or Cauliflower Rice
  • Enjoy!


Vegetables will continue to cook when you turn off the heat so error on the side of undercooking them.