coconut chicken curry_FPWith colder weather around the corner, hot meals are on my mind. I recently whipped up this hot spicy coconut chicken curry dish when my neighbor stopped by with her son to get out of the blowing wind and cold rain. It is perfect for a cozy night indoors.coconut chicken curry_I

Coconut chicken curry
Serves 4
525 calories
26 g
72 g
33 g
35 g
21 g
380 g
1030 g
3 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 525
Calories from Fat 282
% Daily Value *
Total Fat 33g
Saturated Fat 21g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 72mg
Sodium 1030mg
Total Carbohydrates 26g
Dietary Fiber 3g
Sugars 3g
Protein 35g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 2 tablespoons olive oil
  2. • About 3/4 pound antibiotics-free and organic free-range chicken breast
  3. • 1 medium carrot, diced
  4. • 1 medium onion, sliced
  5. • 1 1/2 teaspoons fresh ginger, minced
  6. • 2-3 cloves of garlic, minced
  7. • 1 teaspoon curry powder
  8. • 1 teaspoon ground cumin
  9. • 1 teaspoon chili powder
  10. • 1 can (14 oz.) coconut milk
  11. • 1 tablespoon curry paste (red or green)
  12. • 1 teaspoon salt
  13. • 1 can garbanzo beans, rinsed and drained
  14. • 1 bunch of Swiss chard, cleaned, stems removed, and roughly chopped
  1. 1. In a large pot, heat olive oil on medium high heat and add the chicken. Cook until the chicken has seared on the outside.
  2. 2. Add the carrots, and sauté for another 1-2 minutes.
  3. 3. Add the onion and ginger, sauté for another 2 minutes, and then add the garlic, curry, cumin and chili powder. Stir and let the spices toast for a minute, and then add the coconut milk. Fill the coconut milk can with water and add it in the pot. Let the mixture simmer for about 20 min.
  4. 4. Add the chickpeas and Swiss chard to the pot and cook for another 10-15 minutes.
  5. 5. Serve the chicken curry steaming hot with a bowl of rice.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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