This fragrant turmeric chicken curry is the perfect one pan weeknight meal. It’s quick, easy, and is so comforting. This curry is made up of anti-inflammatory spices, coconut milk and easy to digest vegetables. So whether you tend to have gut issues or you just want a cozy, anti-inflammatory dish, this ones for you.

What is Thai Chicken Curry?

Curry is a deliciously flavorful spice blend packed with flavor and lots of warm spices like turmeric, cumin, ginger, garlic, and cinnamon with a coconut milk sauce. Thai curry originates in India but draws on influences from all over the world. The amazing thing about curry is that it is highly customizable and you’ll see different variations depending on the region.

Turmeric chicken curry

Why You’ll Love this Dish

  • It’s easy to make. This recipe couldn’t be easier. All you need is a handful of ingredients to create a nourishing and warming meal.
  • Done in under 30 minutes. This curry takes less than 30 minutes from start to finish, making it the perfect weeknight meal.
  • Made with wholesome ingredients. It’s packed with anti-inflammatory herbs such as turmeric, ginger, and cinnamon. It is also dairy free by using full fat coconut milk and nightshade free for anyone who has a sensitivity.
  • It can fit into many different diets and lifestyles. It is naturally gluten and dairy free. It is also low fodmap friendly.
  • It is incredibly versatile. This can be made with any vegetables you have in your fridge!
  • It’s a family favorite. Everyone in the family will love it.
  • Great for meal prep. The leftovers are even better because it allows the flavors to really settle making it perfect for a weekly meal prep.
Turmeric chicken curry with rice

Ingredients and Substitutions

  • Chicken breast: Chicken breasts are the protein in this dish but you can easily swap it out for chicken thighs or rotisserie chicken. It would also be delicious with shrimp.
  • Coconut oil: The coconut oil is used to cook the veggies and adds to the delicious curry flavor. You can swap it for avocado or olive oil.
  • Coconut Milk: By using coconut milk it keeps this recipe dairy free. You can use 1/2 cup coconut milk and 1/2 coconut cream if you want it to be a little thicker of a sauce. 
  • Minced Ginger: Ginger is a great anti-inflammatory spice that adds some heat to the dish.
  • Veggies: The great thing about this turmeric chicken curry is that it is so versatile! Add whatever veggies you have on hand. I used broccoli, carrots and yellow squash. 
  • Basil: Thai basil which is savory, spicy, and anise-like, adding a distinct pungency to dishes is the best choice. It’s a vibrant, irreplaceable addition in many dishes, providing the herbaceous and savory notes that round out a dish. However, it can be hard to find so you can swap with regular basil if needed.
  • Turmeric: Turmeric is a powerhouse anti-inflammatory spice that’s nightshade free and has such an amazing color and flavor. I use it in soups, drinks, and more, and have found it to be one of my favorite staples while following a healing diet.
  • Coconut Aminos: This is a soy sauce substitute that is gluten free.
  • Ground Cinnamon: Another warming spice with anti-inflammatory benefits.
  • Lime & Green Onion: These give a great hint of freshness and vibrancy to the dish.
  • Jasmine Rice: Curry is typically served over jasmine rice to soak up the sauce.

How To Make This Turmeric Chicken Curry

  1. Prep the vegetables and chicken. Cut the broccoli into florets and largely chop carrots and yellow squash. On a separate cutting board, cut the chicken into bite sized pieces.
  2. Sauté the ginger and coconut milk. In a large skillet, add coconut oil and heat on a medium heat. Add in ginger and coconut milk then let sauté until fragrant, about 2-3 minutes. Then add the broccoli and carrots.
  3. Cook the chicken. In a separate skillet heat up coconut oil and then add chicken. Cook for about 5-7 minutes or until browned on all sides. You don’t need to fully cook through, as it will continue to cook in the curry.
  4. Make the sauce. Add chicken to skillet with vegetables followed by the rest of the ingredients except lime juice. Bring to a boil then reduce heat and simmer for 8-10 minutes. The sauce will thicken as you simmer it. Add salt and lime juice to taste.
  5. Serve. Serve this turmeric chicken curry over jasmine or basmati rice. Garnish with fresh cilantro and green onions.

Expert Tips

  • Only use full fat coconut milk. Using full fat is what gives the curry sauce the smooth, thick consistency.
  • To save time. Use rotisserie chicken instead of chicken breasts.
  • Add more vegetables. Curry is so versatile, if you have any extra veggies you want to throw in, add them in when you add the broccoli and carrots.
  • Meal prep. The great thing about curry is that the flavors deepen as it sits. You can store it in an airtight container in the fridge for 4-5 days, perfect if you want to meal prep your weekday lunches.
  • Add 1 tsp curry powder. If you want to enhance the curry flavor feel free to add a tsp of curry powder.

Frequently Asked Questions

  • How can I store it? Store it in the fridge for up to 4-5 days in an airtight container.
  • Can you freeze it? Yes. You can store in smaller quantities in freezer bags and reheat at a moments notice. It can last up to 3 months in the freezer.
  • What to serve it with? We like to serve this turmeric chicken curry with jasmine or basmati rice and fresh naan. For a low carb version you can use cauliflower rice.

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Turmeric chicken curry with rice
5 from 2 ratings
Yield: 4

Turmeric Chicken Curry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Kelsey Romano
This anti-inflammatory turmeric chicken curry is warming, nourishing and ready in under 30 minutes making it the perfect weeknight meal.
Print Leave a Review Pin Recipe

Ingredients
 

  • 1 lb chicken breasts
  • 1 tbsp olive oil
  • 1 15 oz can full-fat coconut milk
  • 2 tbsp minced ginger
  • 3 large carrots, peeled and sliced
  • 1 bunch baby broccoli or crown of broccoli, cut into florets
  • 1 yellow squash, chopped
  • 2 tbsp coconut aminos
  • 2 tsp ground turmeric
  • ½ tsp ground cinnamon
  • 1 tsp sea salt, to taste
  • ½ tsp ground black pepper
  • ½ lime, juice
  • ½ cup fresh thai basil, chopped
  • ¼ cup green onion, chopped
  • jasmine rice, for serving

Equipment

  • large nonstick pan

Instructions
 

  • Heat skillet with 1/4 cup coconut milk. Add the ginger, and cook at medium high heat until fragrant, about 2 to 3 minutes.
  • Add the carrots and broccoli. Cook, stirring occasionally, until veggies have softened, about 3 minutes.
  • Heat a small amount of olive oil in a separate skillet over medium heat. Add the chopped chicken and cook until browned, you don't need to fully cook through. Remove chicken from skillet, making sure to strain the liquid.
  • Add chicken to skillet with veggies. Then add the rest of the coconut milk, squash and coconut aminos, spices. Stir well and bring to a full boil, then reduce the heat to a simmer and cover.
  • Cook about 15 minutes, then uncover and continue cooking another 8 to 10 minutes, until the curry has thickened.
  • Add lime juice and salt to taste.
  • Remove from heat and serve over jasmine rice. Top with basil and green onions!

Notes

  • Sub chicken breasts for thighs or rotisserie chicken.
  • Use full fat coconut milk to get smooth, thick sauce.
  • Store for 4-5 days in an airtight container in the refrigerator. 
  • Feel free to add any veggies you have on hand. 
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