Chicken, turmeric and coconut milk curry

A creamy, fragrant chicken curry, rich in lean protein and in spices with anti-inflammatory properties (turmeric, ginger). The coconut milk makes it mellow and the chicken makes it protein-dense: a tasty dinner that supports muscle mass while taking your taste buds travelling. Ready in under 30 minutes.

Preparation: 10 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 408 kcal · 34 g protein · 9 g carbohydrate · 26 g fat

Ingredients

• 4 chicken breasts
• 400 ml coconut milk
• 1 onion
• 2 cloves of garlic
• 1 tsp turmeric
• 1 tsp freshly grated ginger
• 1 red pepper

Method

1. Cut the chicken into cubes. Brown them in a little oil and set aside.
2. In the same deep frying pan, soften the onion and garlic, then add the turmeric, ginger and the pepper cut into strips.
3. Pour in the coconut milk, return the chicken and stir.
4. Simmer gently for 12 to 15 minutes, until the sauce coats the back of a spoon and the chicken is cooked through.
5. Adjust the seasoning and serve with basmati rice.

Nutritional benefits

Chicken breast is a very good quality source of lean protein, ideal for building and maintaining muscle with little fat. Turmeric provides curcumin, studied for its anti-inflammatory effects, and here its absorption is greatly boosted by the fat in the coconut milk and a pinch of pepper. Ginger complements this action, while the red pepper adds vitamin C and antioxidants. Low in carbohydrate, this curry also fits well into a low-carb approach if you serve it with vegetables rather than rice.

Variations and substitutions

• Plant-based version: replace the chicken with firm tofu or chickpeas.
• Low carb / keto: serve with cauliflower rice instead of rice.
• More vegetables: add spinach, courgette or broccoli.
• Milder: stir a spoonful of almond butter into the sauce.

Storage and making ahead

Keeps for 3 days in the fridge and freezes well (the texture of the coconut milk may change slightly; a quick whisk when reheating restores it). Perfect to make ahead for quick dinners.

💡 Good to know

Always add a few turns of the pepper mill to dishes made with turmeric: the piperine in black pepper greatly increases the absorption of curcumin, the active anti-inflammatory compound.

Read more

Discover more: anti-inflammatory recipes · high-protein recipes · muscle gain recipes · gluten-free recipes.

Foods in this recipe: chicken breasts · coconut milk · onion · garlic · turmeric.

You might also like these recipes: Courgettes stuffed with minced beef · Salmon, brown rice and broccoli (meal prep) · Chicken, sweet potato and green beans.