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Healthy Coconut Curry Chicken Bowls topped with cilantro and lime wedges.

Healthy Coconut Curry Chicken Bowls

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)


5 from 3 reviews

  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 6 servings 1x


Say hello to an easy, healthy solution to lunch and dinner: Coconut Curry Chicken Bowls.These bowls are brimming with healthy, flavorful ingredients. Seared chicken breasts are simmered with creamy coconut milk and a vibrant blend of spices. Toss in roasted sweet potatoes and kale for a burst of color, texture, and wholesome goodness. You may think a sumptuous curry bowl at home requires hours of simmering and a laundry list of ingredients. Or maybe you’ve resorted to a bottle of pre-made curry sauce full of sugar and artificial additives. Good news: you can craft an incredibly flavorful and nutritious coconut curry chicken bowl in your own kitchen — without a lot of fuss (or ingredients)!



For the coconut curry chicken:

  • 2 pounds boneless, skinless chicken breasts, cubed
  • 2 tablespoons extra virgin olive oil
  • 4 oz red curry paste
  • 2 teaspoons tumeric
  • 1 teaspoon curry powder
  • 2 cans (13.5 oz each) coconut milk full fat 

For the roasted sweet potatoes & kale:

  • 6 cups sweet potatoes, peeled and cubed (roughly 3 medium sweet potatoes)
  • 3 tablespoons oil
  • 3 teaspoons seasoned salt
  • 4 cups kale, chopped and rough stems removed.


For the coconut curry chicken:

  1. In a large skillet over medium-high heat, add in the olive oil and sear the cubed chicken for a couple of minutes until browned on all sides. Add the curry paste and spices and stir to coat evenly. 
  2. Pour in the coconut milk, stir, reduce the heat to medium-low and  simmer until the chicken is cooked through, about 15 minutes.

For the roasted sweet potatoes & kale:

  1. Meanwhile, preheat your oven to 425 degrees.
  2. Toss the sweet potatoes, olive oil, and seasoned salt together on a baking sheet lined with foil until evenly coated. Roast the sweet potatoes for 15 minutes.
  3. Add the kale on top of the sweet potatoes halfway through the roasting process and toss to combine. Roast for another 15-20 minutes, or until the sweet potatoes are cooked through and slightly caramelized. Like things extra crispy? Broil the sweet potatoes and kale on high at the end for a couple minutes as desired. 
  4. To serve, add your potatoes and kale at the bottom of each individual bowl. Cover with the curry chicken and sauce. Garnish your coconut chicken curry bowls with your favorite toppings, like cilantro or peanuts!


  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner


  • Serving Size: 1
  • Calories: 489
  • Sugar: 0.7g
  • Fat: 18.5g
  • Carbohydrates: 44.1g
  • Fiber: 6.1g
  • Protein: 38.8g

Keywords: Healthy Coconut Curry Chicken Bowls

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