20 Minute Coconut Chicken Curry





Yield 4

Gluten Free/Dairy Free: A quick and simple coconut curry that can be made with chicken or a variety of vegetables. 


Honeydew Salad


  1. Get your rice on the stove using the package instructions.
  2. In the meantime, in a medium bowl, toss the chicken with curry powder, cumin, salt, and pepper.
  3. Heat oil in  large pot or dutch oven over medium-high heat. Add onion, garlic, ginger and a pinch of salt and cook, until softened, about 2 minutes.
  4. Add the chicken, any additional vegetables/beans except for the greens (see notes) and the coconut milk to pot and cook, stirring occasionally, until chicken is cooked through and sauce has thickened, 10-15 minutes.
  5. Meanwhile, in a small bowl, combine the honeydew, cilantro, vinegar and shallot. Set aside 
  6. Add the honey to the curry and season with salt and pepper. If you are using greens like kale or spinach, this is the time to fold them in as they will simply wilt into the the dish.
  7. Serve with basmati rice. Divide among 4 bowls. Top with honeydew salad and freshly chopped cilantro. 


Optional Add-ins: 

  • 1-2 cups sweet potato, potato or butternut squash
  • 1 cup of chickpeas, rinsed and drained
  • 2 cups of chopped greens like kale or spinach 
  • 1 cup of diced tomatoes 

To make vegetarian, add the following instead of the chicken:

  • 3-4 cups of sweet potato, potato or butternut squash
  • 1-2 cups of chickpeas 
  • 2 cups of chopped greens like kale or spinach 


Recipe by Katie Cavuto at