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Curry Chicken

Delicious stewed chicken thighs in a creamy, spice filled sauce.
Prep Time10 mins
Cook Time20 mins
Course: Dinner
Keyword: chicken, Curry, healthy dinner
Servings: 4 people


  • ½ tbsp Turmeric
  • ½ tbsp Shan Curry Powder
  • ½ tsp Paprika
  • 1 lb Boneless, skinless, Chicken Thighs cleaned and cut into cubes
  • 2 tbsp Butter
  • 3 Cloves Garlic, minced
  • 1 tbsp Fresh Ginger, peeled + minced
  • ½ Cup Yellow Onion, diced
  • ½ Cup Red Bell Peppers, chopped I used Mezzetta's jarred Roasted Red Peppers
  • 3 tbsp Green Onions
  • ½ Cup Chicken Stock or Bone Broth
  • ½ Cup Coconut Cream
  • 1 Bay Leaf
  • ½ tsp Salt
  • Black Pepper I used maybe ⅛-¼ tsp


  • Mix the turmeric, curry powder, and paprika together. Mix the spice into the chicken, then cover and refrigerate. You can do this the night before for best results but if you're doing it right before cooking, that's fine.
  • Add butter to pan over low heat. Sauté the garlic and ginger until fragrant, about a minute. Then add the onion, red bell bell peppers, and green onions. Let them cook down for about ten minutes. This is important so the flavors lock into the sauce.
  • After ten minutes, add the chicken and cook until the chicken is light brown. You don't want to fully cook the chicken now, just getting some color on it.
  • Add the stock, cream and bay leaf to the pot. Taste the sauce and add salt and pepper to your liking, about ½ tsp of salt and ¼ tsp a pepper should do it.
  • Cover the pot halfway and cook on medium low for about 20 minutes or until the chicken is tender.
  • Serve over cauliflower rice or regular rice for a hearty meal!