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Fennel is one of my current favorite vegetables to cook with. It is so versatile and easy to add to just about anything. I’ve been adding it to bolognese, spaghetti sauce, chili, pot roast, and more. This Fennel and Chicken Coconut Curry comes together easily in one pan and is the perfect dish for implementing fennel. Give it a try and let me know what you think!
Benefits of this recipe
- Coconut milk is rich in caprylic acid, which helps fight high cholesterol, candida/yeast, and digestive disorders.
- Fennel is highly nutritious and supports heart health, skin health, etc. It’s rich in nutrients and antioxidants.
- Chicken – Rich in tryptophan, which promotes serotonin. Also rich zinc, selenium, iron, and b-vitamins. Eating protein helps regulate cravings, hunger, blood sugar, weight, and energy. I used pasture-raised ground chicken, but you can also use chicken breast or thigh and cut it into bite-sized cubes.
- Ginger has anti-microbial benefits and is rich in antioxidants, helping balance our gut microbiome and manage free radicals. It helps reduce nausea, bloating, and intestinal gas. Promotes immune health.
- Garlic – also rich in antioxidants and has anti-microbial benefits. Promotes immune health.
Ingredients
Onion, fennel, bell pepper – the vegetables of the dish that. add color, flavor, and a boost of nutrients.
Ground chicken – the protein of the dish. You can also dice up chicken breast or thighs into bite-sized pieces.
Fresh ginger, fresh garlic, curry powder, salt, pepper – The classic spices that make curry dishes so delicious.
Canned coconut milk – The base of the sauce. I used full-fat for a thicker sauce. Feel free to use lite if desired, but you may need to add a couple Tbsp of flour at the end of cooking if using the lite, thinner coconut milk.
Oil – To cook the veggies and chicken, feel free to use coconut, olive, or avocado oil.
Rice – To serve the curry on.
Cilantro or parsley for garnish, if desired.
Instructions
- Prep the rice or whatever you are pairing the curry with. Also prep the vegetables as instructed. Dice the onion, chop the fennel, and mince the fresh garlic cloves and fresh ginger. I sliced the bell pepper into vertical strips and then cut the strips into half, but you can also chop if desired. Prep the chicken as well if you are opting for diced instead of ground.
- Preheat a large stainless steel pan to medium-high heat with grass-fed tallow or avocado oil.
- Add the prepped onion and fennel and sauté for a few minutes until browned and translucent. Then add the garlic and ginger and sauté for 30 seconds.
- Add the ground (or cubed) chicken and cook, breaking up, until no longer pink. When it’s about halfway cooked, add the bell pepper to the pan as well as 1/2 Tbsp curry powder, 1 tsp salt, and 1/4 tsp black pepper. Keep stirring and cooking everything until the chicken is finished cooking.
- Deglaze the pan with 1/4 cup broth (or water) if needed. Add the coconut milk, ACV or lime juice, tomato paste, and remaining 1 Tbsp curry powder and 1/2 tsp of salt and incorporate together. Bring to a simmer and let it cook for a few minutes.
- Serve over cooked rice and garnish with cilantro. Enjoy!
Other recipes you’ll love
Coconut Curry with Chicken & Veggies
Moroccan Chicken & Veggies w/Lemon Garlic Sauce
I hope you love this Fennel and Chicken Coconut Curry! Please be sure to leave a comment and rating if you give it a try. I would love to know what you think, and your engagement in the comment section is so helpful for my website!
PrintFennel and Chicken Coconut Curry
- Prep Time: 15 minutes
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: lunch, dinner
- Method: stovetop
Ingredients
2 Tbsp avocado oil or grass-fed tallow
1 small onion, diced
1 small fennel bulb, chopped
1 large bell pepper, sliced
3 large garlic cloves, minced
1 1/2 Tbsp fresh grated ginger (skin removed first)
1 lb ground chicken (or chicken breast, cut into bite-sized cubes)
1 1/2 Tbsp curry powder, divided
1 1/2 tsp salt, more to taste, divided
1/4 tsp black pepper
1/4 cup broth or water (for deglazing)
1 (15oz) can lite coconut milk
1 Tbsp apple cider vinegar or lime juice
Optional: 1 Tbsp tomato paste
To Serve
4 cups cooked rice of choice
Chopped cilantro or parsley for garnish
Instructions
- Prep the rice or whatever you are pairing the curry with. Also prep the vegetables as instructed. Dice the onion, chop the fennel, and mince the fresh garlic cloves and fresh ginger. I sliced the bell pepper into vertical strips and then cut the strips into half, but you can also chop if desired. Prep the chicken as well if you are opting for diced instead of ground.
- Preheat a large stainless steel pan to medium-high heat with grass-fed tallow or avocado oil.
- Add the prepped onion and fennel and sauté for several minutes until browned and translucent. Add the garlic and ginger and sauté for 30 seconds.
- Add the ground (or cubed) chicken and cook, breaking up, until no longer pink. When it’s about halfway cooked, add the bell pepper to the pan as well as 1/2 Tbsp curry powder, 1 tsp salt, and 1/4 tsp black pepper. Keep stirring and cooking everything until the chicken is finished cooking.
- Deglaze the pan with 1/4 cup broth (or water) if needed. Add the coconut milk, ACV or lime juice, tomato paste, and remaining 1 Tbsp curry powder and 1/2 tsp of salt and incorporate together. Bring to a simmer and let it cook for a few minutes.
- Serve over cooked rice and garnish with cilantro. Enjoy!
