Coconut Chicken Curry

This week we have another recipe from market volunteer Andrew Snead. It looks so yummy - thank you Andrew!

Photo by Andrew Snead

Photo by Andrew Snead

Coconut Chicken Curry


  • 1 3/4 cups chicken stock

  • 1 cup coconut milk 

  • 2 lbs chicken (preferably thighs)

  • 1 onion, chopped

  • Ginger, minced

  • 3 garlic clove, minced

  • 1 Tbsp Curry powder 

  • 1 Sweet potato diced

  • 1 bell pepper

  • Half Jalapeno, diced (option)

  • 2 Tbsp butter

  • 1 Tbsp olive oil

  • 1 Tbsp lemon juice

  • 1/4 cup cilantro

  • Rice!


  1. Cut chicken into bite size pieces. 

  2. Heat olive oil and butter then add chicken ( two batches) and brown. Remove chicken to another plate. We will add this later.

  3. Add chopped onions to pan and cook til tender (about 5 to 7 minutes) 

  4. Peel and chop a one inch piece of ginger then mince. Add the minced ginger and garlic (and optional jalapeno) to the onion mixture. Cook for roughly 2 minutes.

  5. In the mean time combine coconut milk, broth and curry. Pour into pot while adding back the chicken. 

  6. Bring to a boil ,then reduce to simmer for about 1 hr to 1 1/2 hours. 

  7. Salt and pepper to taste. Peel and dice sweet potato and peppers, then add to pot. Cook 10 min. (Or til tender)

  8. Chop cilantro. Remove pot from heat, stir in cilantro and lemon juice.

  9. Serve over rice, or lettuce wrap

Shout Out to Vendors

No Hormone, Organic Chicken -  Hoe Hop Valley Farm

Sweet Potatoes and Onions - Fall Creek Farms

Cilantro - The Healthy Kitchen