"Sauteed chicken breasts in a coconut curry sauce with vegetables, raisins, and apple. Absolutely delicious! Serve over rice." — Eliza
Watch video tips and tricks
bone-in chicken breast halves, skinless
medium carrots, chopped
medium onions, chopped
ground curry powder
1 (10 ounce) can
apples - peeled, cored and shredded
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!
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.
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.
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.
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Coconut Curry
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 103
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
What's cooking in Pearland, Texas? A sweet-and-savory fusion dish.
Watch Chef John make a fantastic faux-curry chicken dish.
Chicken breasts simmer in a spicy tomato and yogurt sauce.