Chicken Coconut Curry

Um, anybody else excited that it’s Friday? I know it can’t just be me! It’s the end of the week; time to relax, rest, and recuperate. And by this time I usually come down with a case of the F its, and I don’t want to do a damn thing. So an easy dinner with very little thought is RIGHT up my alley, like this Chicken Coconut Curry.

This curry is made so easy because I use a store bought curry sauce. Here is the photo of the one I used. I love the flavor and that it contains real ingredients!


Making the curry is so simple. If you made your quinoa or bulgur in advance during your meal prep from Instagram, just heat it up! If not, make it fresh. The fastest, most hands-free method of making most grains is using a rice cooker. I’m a huge fan of anything that makes my life a little easier.

Then, everything for the curry basically goes in one pot! Start by heating up some coconut oil, and then add the butternut squash and cauliflower.


Cover these to let them steam a bit and soften up. Give them about 5 minutes on their own before adding the chicken and curry sauce.


And then, I let everything simmer together for about 20 minutes, stirring inbetween or you’ll wind up with some burned bits on the bottom. Stir in the spinach last, because if you want it to stay bright green it only needs to wilt a little.


Then combine everything together! Serve the curry with your grain of choice and some flaked or shredded coconut. BAM! Dinner that you really only had to be hands-on with for about 10 minutes, and the rest of it cooked on its own. That’s my kind of healthy meal.


Chicken Coconut Curry

  • Author: Samantha Elaine
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove Top


  • 1 cup dry bulgur * or quinoa
  • 2 tsp coconut oil
  • 10 ounce bag frozen butternut squash
  • 10 ounce bag cauliflower florets
  • 1 lb roasted chicken breast, shredded
  • 12.5 ounce jar coconut curry sauce *
  • 1 cup spinach leaves
  • 4 tbsp unsweetened shredded or flaked coconut


  1. In a rice cooker, start bulgur wheat or quinoa with 2 cups water. Let it cook until done.
  2. In a large pan, heat coconut oil over medium heat. Add frozen butternut squash and cauliflower. Cover with a lid and let cook for about 5 minutes. Add shredded chicken and curry sauce; cover and let it cook for about 20 minutes more, stirring occasionally to keep the bottom from burning. Then add in the spinach, stir until it’s wilted, and remove from heat.
  3. Serve the chicken coconut curry with ½ cup cooked bulgur or quinoa. Top with coconut flakes.


*To make this dish gluten-free, use quinoa instead of the bulgur wheat. Also, check the label of
your curry to ensure that it is gluten-free.

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