Bowl of Chicken Curry featuring chicken thighs, carrots, onions, celery in a flavorful broth of coconut milk and green curry paste

Chicken Curry

My favorite recipes are ones that dirty the least dishes and don’t require turning on the oven. This makes a large pot of delicious curry for a family meal. I always cook a pot of rice for the rice eaters in the family, but I enjoy without. My curry is different every time I make it, as I like to experiment with different veggies and use up what I have readily available in the fridge.

Bowl of Chicken Curry featuring chicken thighs, carrots, onions, celery in a flavorful broth of coconut milk and green curry paste

Chicken Curry

This curry recipe combines chicken thighs, creamy coconut milk, and green curry paste to make a flavorful family meal.
Course Main Course
Cuisine Indian
Servings 10
Calories 530 kcal


  • 5 lbs. Chicken Thighs boneless & skinless
  • 3 cups Carrots sliced or use baby carrots
  • 1 onion large chopped
  • 5 celery stalks sliced
  • 12 oz. bag cauliflower florets
  • 2 baby bok choy
  • 1 red bell pepper chopped coarsely
  • 6 garlic cloves chopped
  • 2 cans coconut milk Thai Kitchen or other brand (more if you prefer very creamy)
  • 1 ½ jars green curry paste or to taste
  • 1 tbsp ground turmeric
  • 1 tbsp Garlic & Herb McCormick Seasoning
  • 1 tsp Garam Masala McCormick seasoning
  • 1 tsp. Goya Adobo all-purpose seasoning
  • 2 Tbsp + 1 tsp. of Olive Avocado, or Coconut oil


  • Cut boneless, skinless chicken thighs into large pieces, defatting as you go. Heat oil on medium heat in large pot or dutch oven. Add garlic and chicken to pot. Season with Adobo and Garlic & Herb Seasoning. Stir periodically to prevent sticking. The chicken will make a bit of liquid in pot. Start veggies as chicken cooks and begins to make liquid.
  • In separate skillet, add 1 tsp. oil (or use Olive Oil spray) and heat over medium heat. Add carrots and several spoonfuls of the liquid produced from the chicken pot. Cover and let steam for 10 minutes, adding additional liquid from pot if necessary. Add celery, cauliflower, and bokchoy, with additional liquid from pot. Cover and steam 5 minutes. Add red bell pepper last, cover and steam a few more minutes. Removing liquid from pot is important to keep curry from being too watery, and it also helps to flavor the veggies.
  • By this time the chicken should be 2/3 of the way done. Add vegetables to the chicken pot. Stir in 2 cans of Coconut Milk, 1 ½ jars of the green curry paste, turmeric, and the Masala seasoning.
  • Cover and simmer until vegetables are no longer crunchy, and chicken is completely cooked.


Try different vegetables like broccoli, summer squash, or butternut squash. If you are allowed starches on your meal plan, you can add 3 cups of potatoes in large cubes to the skillet when you steam the carrots, delete the cauliflower, but serve over cauliflower rice. Or just serve over white rice. See what your favorite combo is. This makes a large amount for a family dinner.
If you prefer a creamier curry, you can add extra coconut milk to taste. If you prefer a “light” curry use the “light” coconut milk.


Calories: 530kcalCarbohydrates: 13gProtein: 47gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 217mgSodium: 479mgPotassium: 1062mgFiber: 4gSugar: 6gVitamin A: 7881IUVitamin B12: 1µgVitamin C: 48mgVitamin E: 2mgVitamin K: 20µgCalcium: 87mgIron: 4mgMagnesium: 96mgSelenium: 57µg
Tried this recipe?Let us know how it was!
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