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Coconut Curried Chicken and Vegetables

  • Author: Ingrid DeHart -
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


An easy vegetable and chicken saute with lots of vegetables to nourish your body, mind and spirit.


  • 12 oz organic boneless skinless chicken breast
  • Celtic sea salt and fresh pepper
  • 1 Tb coconut oil
  • 1 large yellow onion, coarsely chopped (about 2 cups)
  • 6 cloves garlic, coarsely chopped
  • 2 Tb curry powder
  • 2 tsp turmeric
  • 1 ¼ tsp cumin.
  • 1 tsp Celtic sea salt
  • 2 ½ cups bok choy, thinly sliced
  • 3 ½ cups savoy cabbage, thinly slice
  • 1 can 13.5 ounces full fat coconut milk (Natural Value or Native Forest)
  • 3 cups kale, stems removed, thinly sliced
  • Cilantro, chopped for garnish (optional)


  1. Prepare all the vegetables.
  2. Cut chicken breasts in half horizontally. Then cut into 1” strips. Season with salt and pepper.
  3. Heat a large skillet on medium. Add coconut oil, when it’s hot, add the chicken. Sauté for 2 minutes on each side until almost cooked. Remove the chicken to a plate.
  4. Add onions. Sauté on medium for about 3 minutes or until the onions begin to soften.
  5. Add garlic and saute 30 seconds until fragrant.
  6. Reduce heat to low, add curry powder, turmeric and cumin. Mix and sauté for 1 minute.
  7. Add coconut milk, stir to mix with spices.
  8. Add cabbage, bok choy and ½ tsp salt. Stir to coat the vegetables with the coconut milk and spices.
  9. Simmer on medium low for 3 minutes stirring occasionally.
  10. Add the kale and cook until kale wilts and vegetables are tender 2-4 minutes.
  11. Add the chicken back into the pan. Simmer 2-3 minutes more until chicken is cooked through.
  12. Taste for salt, you may need to add another ½ tsp depending on your curry powder.
  13. Serve garnished with chopped cilantro.
  • Prep Time: 20 minutes
  • Cook Time: 10
  • Category: Main Dish
  • Cuisine: Asian, Paleo, Dairy Free