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Coconut Chicken Curry (Nightshade Free)
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 6 -8 Servings
Author: Cristina
Nightshade Free Curry Powder (makes ~ 3-4tbsp):
  • 3 tsp turmeric
  • 2 tsp cumin
  • 1 tsp each coriander , cilantro and ginger
  • 1/2 tsp each mustard , cardamom, and garlic
  • 1/4 tsp each black pepper , cinnamon, cloves and nutmeg
For a more Caribbean Curry (sweet): you can add a ¼ teaspoon of: allspice, more mustard, cloves and turmeric. You can also make it with beef or goat, or serve as vegetarian.
For a more Indian Curry (savoury): you can add a ¼ teaspoon both black and green cardamom, star anice, mace, a pinch more cumin and coriander, and fenugreek. You can also make it vegetarian or with goat (no beef!).
Coconut Chicken Curry:
  • 2 tbsp coconut oil OR canola oil
  • 3 medium chicken breasts , cubed (leave out for vegetarian option)
  • 2 cans (~14 fl oz. or 400 mL) coconut milk (for a thicker curry, just 1 can)
  • 2 tbsp Nightshade Free curry powder
  • 2 cups vegetables of your choice. (I used an Asian stir-fry mix because that's what I had, but use what you’re comfortable with!)
  • Recommended: sweet potatoes , turnips, squash, carrots, okra, peas, chickpeas
  1. Mix curry powder ingredients together and store in an airtight container.
  2. Add 1 tbsp coconut oil to a frying pan and brown the chicken.
  3. In a large, lidded pot, add the other tbsp of coconut oil. Add the vegetables, cover, and cook until they are soft, stirring occasionally.
  4. Add meat, coconut milk and curry powder to the vegetable pot and stir until everything is completely mixed in.
  5. Bring to a boil and let simmer for 15 minutes, stirring occasionally. The coconut milk should thicken slightly, and the colour should become very yellow!
  6. Serve hot over rice, with naan, however you like your curry!