Yellow Chicken Curry

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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.

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Yellow chicken curry is one of my favorite ways to eat vegetables. The curry powder and turmeric give the dish a beautiful yellow color, and the coconut milk makes it rich and creamy. I like to add lots of vegetables to my curry, including onions, carrots, bell peppers, broccoli, cauliflower and zucchini. The vegetables soften in the sauce, absorbing all of the delicious flavors. I like to top it with a sprinkle of fresh cilantro. Yellow chicken curry is a delicious and healthy way to enjoy a variety of vegetables.

Rice and PCOS

Is rice okay to eat when you have PCOS? Well…..I love rice, but it is important to note that it has a high glycemic index, meaning it turns straight to sugar in your body when you eat it.

Brown rice and wild rice are better but still not perfect. So my recommendation is to try cauliflower rice. I buy it frozen and eat it in a frying pan with a little olive oil and salt. However, if you really love rice with your curry then I say enjoy it in a small amount!

How to store and serve

This recipe can be made ahead and reheated when ready to serve, making it a super easy healthy recipe.

The yellow chicken curry stores well in an airtight container for up to 5 days in the refrigerator.

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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

Total Time30

Course: dinner

Cuisine: asian

Keyword: dairy free, gluten free, Low Glycemic, nut free, Paleo

Servings: 6

Ingredients

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

Instructions

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!