Coconut Carrot Curried Chicken

We had a large bag of baby carrots and a half can of coconut milk leftover from our Coconut Cauliflower Rice recipe, so we decided to play off those two ingredients and make an Indian inspired sauce for a chicken dish. That said, this can easily be converted into a vegetarian dish by substituting paneer, chickpeas, or lentils for the chicken. Anyway, the sauce gets its sweetness from the coconut milk and carrots, and those flavour profiles play very nicely with Indian seasonings (and spiciness!).

We served this with scallion onion infused cauliflower rice (basically the Coconut Cauliflower Rice recipe without the coconut) and garlic cilantro naan. We will post a homemade naan recipe some time, but if you’re looking for other homemade side dishes, we encourage you to give our Baked Vegetable Samosas a try!

Time: 35 Minutes


  • Chicken Breast
  • Carrots (We used about 3/4 lb of baby carrots)
  • Coconut Milk (We used the half can)
  • Butter
  • Scallion Onions (peas would also be good here for color contrast)
  • Garam Masala (we didn’t have on hand, so we used a combination of ground cloves, cumin, turmeric, and cinnamon)
  • Anything you like to add spiciness…we used some red pepper flakes and ground cayenne.


  • Boil/steam your carrots until they are soft. Then, put them in a food processor/blender with your coconut milk and seasonings, and puree.
  • Cube your chicken breast, and heat a large pan with some butter in it.
  • When the butter has melted, add your chicken, and let it sautee to brown on the bottom.
  • Cut and add your scallion onions, and stir in with your chicken to brown completely.
  • When the chicken is ready, pour in your carrot sauce, and simmer together until the chicken is fully cooked (reaches internal temperature of at least 165 degrees F).
  • Plate, devour, and enjoy!

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