Low Sugar Dairy Free Coconut Curry Chicken

Total time50 min

Prep time15 min

Cook time35 min

Low Sugar Dairy Free Coconut Curry Chicken

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
Heritage Farm Boneless Skinless Chicken Thighs Kroger Boneless Skinless Chicken Thighs Heritage Farm Bone-In Skin-On Fresh Chicken Thighs Simple Truth Boneless & Skinless Chicken Thighs Signature Select/Farms Chicken Thighs Boneless Skinless Frozen - 40 Oz
See all
1 tsp kosher salt
½ tsp black pepper
2 tbsp coconut oil
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
1 can (13.5 oz) full-fat coconut milk
1 tsp fish sauce
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tbsp fresh lime juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
steamed rice or naan, for serving (optional)

Instructions

1
Pat the chicken pieces dry with paper towels and season all over with the salt and black pepper.
2
Heat the coconut oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until the underside is golden and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!