Chicken Curry

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I can honestly remember trying curry only like once in my life…and even that I don’t really remember well. I just remember that I didn’t like it. Hence the reason why I’ve never really tried to make anything remotely ‘curry’ish up until this point. Can you tell that when I was a kid, we never had much ethnic food? Besides Italian & Polish that is! And I mean, if you count tacos as authentic Mexican, then sure, we did that too! But for the most part, we had really simple food with really simple flavors. My parents never cooked anything Asian or Indian or Latin or Caribbean or Middle Eastern, you get the point…nothing along those lines. So I find that those flavor profiles are harder for me to kind of ‘break into’ so to speak because I’m just not used to them. I can usually tell if I’ll like a recipe just based on what’s in it and I’m good at creating my own versions because I’m already familiar with the flavor profiles. But when it comes to types of foods and flavors that I’ve never really had before, that task is much more difficult and I never really know how things will turn out.

That much was true when it came to this Chicken Curry for sure! But I had seen this Slow Cooker Basil Chicken Curry from The Food Charlatan recipe floating around Pinterest a few times and it just looked soooo darn good! And so I knew that I wanted to try it out for myself and really make it my own (and of course also make it 21 Day Fix friendly too!). I happened to already have some shredded chicken in the freezer and so I defrosted a bag so I could use that, so the slow cooker method I didn’t really need. So I just took my inspiration from the ingredients that she used and worked from there!

This sauce came together so easily! I loved it. I wasn’t sure it would be thick enough since I wasn’t using cornstarch like the original recipe, but it definitely did thicken up and was the perfect consistency to coat the veggies, chicken & brown rice! And the flavors in it are really quite mild, with just a hint of spice, so it was a great way to kind of ease myself & Nick into these new flavor profiles! But we both gobbled it up and I’d definitely be up for more Curry recipes in the future for sure! I added in some already steamed zucchini & summer squash and served it over brown rice for a perfectly filling dinner!

For my 21 Day Fix friends, this recipe is 1 red (chicken), 1 green (zucchini/squash), 1 yellow (brown rice), 1 blue (coconut milk in the curry sauce), and 1 tsp (coconut oil). So overall, it was a really great dinner recipe and comes together super quickly if you already have some cooked chicken on hand (or a rotisserie chicken for that matter!)

<3 Kristina

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Chicken Curry

A coconut milk, mild & slightly spicy chicken curry that comes together in just a few minutes.

Servings 2
Author Kristina


  • 1 jalapeno, deseeded & minced
  • 1/4 cup minced red onion
  • 2 tsp coconut oil
  • 2/3 cup canned coconut milk (full fat)
  • 4-5 fresh basil leaves, julienned
  • 1/2 cup freshly chopped cilantro
  • 1 tsp yellow curry powder
  • 1/2 tsp dark chili powder
  • 1 tsp garlic powder
  • sea salt to taste
  • 1.5 cups cooked, shredded chicken breast
  • 2 cups steamed zucchini/summer squash
  • 1 cup brown rice


  1. Heat the coconut oil in a saucepan over medium heat. Add in the jalapeno & red onion and saute 2-3 minutes until softened.

  2. Add in the basil, cilantro & coconut milk. Bring to a simmer and stir in the curry powder, chili powder & garlic powder. Season to taste with salt. Allow to simmer & thicken for 4-5 minutes.

  3. Stir in the shredded chicken and squash and coat with sauce. Continue cooking until everything is heated through. Season to taste with salt. Serve over warm brown rice

Recipe Notes

21 Day Fix Counts Per Serving: 1 red, 1 green, 1 blue, 1 yellow, 1 tsp

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