One-Pot Winner-Winner Coconutty Chicken Curry Dinner

February 8, 2016

By Anna Varriano

This is one of my favourite dinners – especially for feeding a crowd. I’ve had this recipe for years. It’s from a very old Canadian Living Magazine (Jan 2001). I’ve made it a ton of times, but I don’t think I’ve ever made it the same way twice – and I swap out the wheat flour in the original recipe for almond or coconut flour. Curry dishes are pretty ‘accepting and forgiving’. so you can change them up according to what you have available in your fridge or pantry and they typically still turn out great.  I usually serve this dish straight up; however, last time I made it, I served it over a bed of cooked quinoa as pictured above. Enjoy!


What You’ll Need:

Please note that the amounts of the ingredients listed below are what you’ll need to make enough to feed 6 to 8 people. FYI though, I usually double this recipe so that I have extra to freeze and have some meals ready to go for those occasions when I don’t have time to cook – or when I don’t feel like cooking (the latter is rare, but it does occasionally happen!). It’s a bit of extra prep work, but I always thank myself later! Winner-winner! :o)

what you'll need WEB

  • 3/4 cup of almond or coconut flour
  • unrefined sea salt and fresh ground pepper (about 1/2 tsp each – you can use less …. or add more at the end to suit your taste)
  • 12 chicken thighs or the equivalent amount (1 kg) of big chunks of chicken breast, drumsticks, cut up whole chicken (organic if you can!)
  • 4+ TBSP of coconut oil
  • 2-3 medium-sized onions, coarsely diced (any kind you have on hand will do)
  • 4 cloves of garlic, minced
  • 2 TBSP of red curry paste (I use a mild blend – suit your taste!)
  • 1 cup of chicken stock (homemade or store bought – organic if you can!)
  • 1 can of coconut milk (the thick creamy stuff that is in a can on grocery store shelves… not the coconut milk in cartons in the refrigerated dairy department)
  • 2 or 3 cups of some type of chopped up orange vegetable – or a combination of them. I’ve used carrots, squash, sweet potato, and pumpkin.
  • 1 can of chickpeas, rinsed and drained
  • 2 cups of some kind of green vegetable. I’ve used fresh string beans, cut up broccoli, cut up sugar snap peas, or frozen or fresh peas
  • All of the following ‘toppings’ are optional; however, I use them every time as they make the dish even more delicious in my opinion!
    • chopped up cashews
    • shredded coconut
    • whole fat yogurt
    • mango chutney
    • chopped up fresh cilantro

Step 1: Prep the Chicken

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  • in a large bowl or baking dish, mix together 1/2 tsp of salt, 1/2 tsp of pepper, and the flour
  • take each piece of chicken and coat it with the mixture

Step 2: Brown the Chicken

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  • in a large pot, heat 2 TBSP of coconut oil over medium heat on the stove. I always use my Le Creuset French Oven. I love it for prepping – and serving – big one pot meals!
  • add the chicken and brown on both sides, adding more coconut oil as needed. Do this in batches if necessary – you don’t want the chicken pieces to be piled on top of each other for this step
  • as the pieces of chicken get browned on both sides, remove them and put them aside in a bowl or baking dish to add back to the pot in a few more steps…
  • keep the pot on the heat

Step 3: Cooking the Onions and Spices

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  • if there is a lot of browned almond flour ‘residue’ sitting in the bottom of the pot, scoop it out, or wipe it out with paper towel
  • add 2 TBSP of coconut oil to the pot, along with the curry paste. Stir it together for a minute or two, then add the diced onion and garlic and cook for a few more minutes

Step 4: Adding Everything ElseIMG_8770 WEB


  • add the chicken stock and coconut milk and bring the mixture to a boil, then add the orange veggies, chickpeas, and the chicken (including any juices that have accumulated as the cooked chicken was hanging out on the side)
  • Turn down the stove to a simmering heat and cover the pot. Simmer for 45 minutes, then add whatever green veggies you are using and simmer for another 10 to 15 minutes. The chicken should be cooked through by now depending on how big the pieces are (and how well you browned it earlier). Make sure you check that it is before serving!

Step 5: Serving and Sprinkles

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  • Serve straight up or over a bed of cooked quinoa (follow instructions on package)
  • Use any or all of the ‘optional’ toppings listed in the “What You’ll Need” section of this recipe
  • Remember, if you have any extra, it freezes beautifully!



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