Curry Chicken - TLC The Littleton Clinic

Curry Chicken

Curry boasts many health benefits from helping fight Alzheimer’s disease to reducing inflammation. Add this warm and filling recipe to your weekly rotation.



  • 2 tbsps coconut oil or ghee
  • 1 1/2 lbs chicken thighs, boneless and skinless, cut into 1-inch pieces
  • 1 medium onion, cut into large chunks
  • 2 zuchinni, thickly sliced
  • 1 tbsp curry powder
  • 1/2 tsp paprika
  • 3 cloves garlic, minced
  • 1 tsp unprocessed sea salt
  • 14 ounces unsweetened full fat coconut milk
  • 1 cup grape tomatoes
  • 1/4 cup cilantro, chopped, for garnish



  1. In a stockpot, heat the oil or ghee to medium-high heat, then add chicken and cook until pieces are browned on both sides, 8 to 10 minutes.
  2. Remove the chicken from the pan and set aside, leaving the remaining oil in the pot.
  3. Add the onion and zucchini and saute until lightly browned, about 5 minutes.
  4. Add the curry powder, paprika, garlic, and salt and saute for half a minute.
  5. Bring the chicken back to the pot and add coconut milk. Bring to a boil, then reduce heat to a simmer and cover.
  6. Cook until chicken is tender, approximately 30 minutes.
  7. Add the tomatoes in the final 5 minutes of cooking. Garnish with cilantro.

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