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Chicken Curry with Coconut Lime Rice

Chicken curry dinner is easy to make and you can be flexible by using any vegetables available.  Sometimes I even keep the chicken on the side in some chicken stock with coconut milk and a bit of curry powder to keep the dish vegetarian.  If you want to add tofu, just marinade it for a few minutes, toss in about 1 tablespoon of cornstarch and bake on a parchment lined baking sheet at 400 degrees for 15-20 minutes.

Chicken Curry

This dish can easily be vegetarian.
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 45 minutes


Yield: 6 servings
  • 3 Pounds Chicken Breast, boneless & skinless
  • 1 Quart Chicken Broth
  • 2 T Butter
  • 2 T Coconut Oil, melted
  • 1 Onion, chopped
  • 1 Green Apple, peeled & chopped
  • 3 T Curry Powder
  • 1/2 tsp Cumin
  • 1/8 tsp Garlic Powder
  • 2 Garlic Cloves, minced
  • 3 Carrots, peeled & chopped
  • 1 Red Pepper, thinly sliced
  • 1 inch Fresh Ginger, peeled & minced
  • 1/4 C Coconut Flour
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/4 tsp Ground Cardamom
  • Zest of 1 lemon
  • Juice of 1 lime
  • 1/3 C Chutney
  • Handful Fresh Cilantro, for garnish
  • Peanuts, for garnish


Step 1

Bring chicken broth to a simmer, add chicken breasts and poach for 10 minutes in broth. Remove & set aside. Once cooled, shred or cut chicken into pieces.

Step 2

Melt butter with coconut oil. Saute onion for about 10 minutes.

Step 3

Mix in apple, curry powder, cumin and garlic powder and stir for 2-3 minutes.

Step 4

Add garlic and saute another 2 minutes.

Step 5

Add carrots & red pepper & fresh ginger.

Step 6

Stir in coconut flour, salt, pepper & ground cardamom. Mix well. Stir in reserved broth.

Step 7

Bring to a boil. Reduce heat to a simmer and cover 20 minutes.

Step 8

Add chicken + 1/3 C chutney to liquid. Simmer 15 minutes.

Step 9

Stir in lime juice + lemon zest.

Step 10

Serve over coconut lime rice. Garnish with peanuts, shredded unsweetened coconut, and raisins or a dollop of chutney.

Coconut Lime Rice

A little effort goes a long way when preparing rice. The coconut milk & lime gives the flavor a little zip that pairs very well with curry dishes.
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes


Yield: 3 cups
  • 1 C Light Coconut Milk
  • 2 C Water
  • dash of Sea Salt
  • 1 1/2 C Uncooked Jasmine (or other long grain) Rice, rinse prior to use
  • Zest & Juice of 1-2 Limes
  • Ground White Pepper


Step 1

Bring coconut milk, water & salt to a boil in saucepan over medium heat. 

Step 2

Stir in rice. Reduce heat to a simmer. Cover for 20-25 minutes, until liquid is absorbed and rice is tender to the tooth.

Step 3

Stir in lime zest & juice.


Short Cut: Use a rice cooker and add the lime juice and zest after it is cooked.

Think Out of the Ice Box: Try using orange juice & zest and a cardamom pod in place of the lime.

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