Easy Chicken Curry


1 lb organic chicken thighs cut into small cubes.
1 can full fat and one can lite coconut milk ( it isn’t thick so if you want thick use two full fat cans or omit the lite).
1 bag organic broccoli defrosted ( can use fresh but sometimes the frozen is a better deal).
1 red pepper slice thin.
1 small onion, minced
1 8 ounce Greek plain yogurt
1 tablespoon garam masala
2 tablespoons curry powder
cooked steamed brown rice, cauliflower rice or your favorite rice. (optional)
cilantro for topping
Olive oil


1. Use a large sauce pan. Put a little bit of olive oil in the pan and sauté onions til translucent adding a pinch of salt. Then in the oil mixture add spices so they bloom for just a couple minutes. Don’t let them burn!
2. Add the coconut milk, yogurt, veggies and chicken. Stir til well combined.
3. Bring it to a simmer.
4. Cook til the chicken is cooked through and the sauce has reduced in half.
5. Salt as needed top with cilantro and add over rice.

Note: You can add whatever veggies you want. You can make it vegetarian by adding chickpeas instead of the chicken.