Chicken Coconut Curry Recipe - Allrecipes.com
Chicken Coconut Curry Recipe
  • READY IN ABOUT hrs

Chicken Coconut Curry

Recipe by  

"Sauteed chicken breasts in a coconut curry sauce with vegetables, raisins, and apple. Absolutely delicious! Serve over rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. In a large skillet over medium heat, evenly brown the chicken breast halves. Mix in carrots, celery, and onions. Cook and stir until vegetables are tender.
  2. In a small bowl, mix the curry powder and flour with hot water. Blend in coconut milk, forming a thick paste.
  3. Mix curry powder paste, remaining coconut milk, raisins, and apple into the skillet. Thoroughly coat chicken with the mixture. Cover, and reduce heat. Simmer 30 to 45 minutes, until chicken is no longer pink and juices run clear.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 50 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2003

I loved this recipie, the raisins added such a nice sweetness to it, set off by the veggies. I added lots more veggies (whatever I found in the fridge worked for me) and I served over basmati rice. It was delicious and a great one pot meal. It would also be easy to slice up the chicken and throw it into the curry that way, that would also speed up the cooking time. Enjoy!

 
Most Helpful Critical Review
Aug 16, 2005

I followed this recipe exactly... my husband and I did NOT like it. It was bland... needed something... we added a dash of cayenne pepper and some chutney. It also needed salt. This recipe will not be a "keeper" for us.

 

50 Ratings

Jan 02, 2007

Just returned from French Polynesia, where we had this dish w/out the raisins, apples and carrots. Also used boneless chicken breast chopped into cubes and the whole can of coconut milk. While cooking the chicken, add some curry and salt to give flavor. With this modification, the dish was identical to what we loved on our vacation. Serve w/ a rounded mound of white sticky rice.

 
Feb 12, 2006

I used boneless skinless chicken breasts and I added 1 russet potato and 1/2 head of cauliflower. I cut the onions into quarters and chopped all the veggies into large chunks. I served this with jasmine rice and we loved it. My only issue was the ammount of curry... I was using homemade cury from India and 2 T was WAY too much for me. 1 would have been fine. Overall- I think this dish relies heavily on the quality of the curry mix you use. It was easy and tasted great once I figured out the correct amount of curry to use.

 
Sep 02, 2005

I have made this several times and loved it each time. I followed the suggestion of a prior user and used boneless-skinless chicken breasts to make the cooking go faster and easier. I use an entire 13.5 oz can of coconut milk and that works well to give extra sauce for rice. Once I used "low-fat" coconut milk and the sauce was rather thin, so I don't recommend that. This is a great recipe for people who like curries!

 
Sep 25, 2003

I loved this recipe! This was my first time cooking with coconut milk and it was great! I combined diced chicken with whatever vegetables I had in the fridge and served it over brown rice, it was delicious!

 
Apr 19, 2006

I liked this recipe. This was my first attempt at making any kind of curry and it came out good. I just felt that there could have been some more flavor. I also used some Garam masala (sp) and and hot paprika. I omitted the apples but added the raisins. I served it with jasmine rice. All in all, this was a good recipe that you can vary to suit your individual tastes.

 
Mar 02, 2006

I changed this recipe up a bit. I'm not a big raisins fan and my boyfriend isn't a cooked carrot fan. I also left out the apples too. I added two potatoes and half a head of cauliflower. I also added some salt, sugar and mild curry powder. It turned out perfect.

 

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Nutrition

  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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