Recipe by LisaMB
"Spice from the curry and slightly sweet coconut milk combine to make a wonderfully tasty and tender chicken dish. Serve with basmati rice and a cool cucumber and tomato salad. I created this recipe after a small ethnic restaurant in our neighborhood closed. Their curry chicken and peanuts was wonderful. I was unable to find a similar recipe so through trial and error, this version was born!"
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sweet onions, thinly sliced
curry powder, or to taste, divided
skinless, boneless chicken breast halves, cut into cubes
coconut milk, or more if desired
This recipe is wonderful! I'm not really a very good cook and even I couldn't screw this one up. :) I think the level of taste really depends on what kind of curry you use, and you could definitely spice it up with spicier curry. But, as is, it made for a great, light, tasty dinner. The sauce was delicious, I felt like I was in a restaurant. Put it over a bed of jasmine rice and you'd have a great dinner.
This dish was VERY bland and colorless. I believe it needs a lot of tweaking to be a keeper.
The first time I made this recipe I found it to be bland. I added Cumin and cilantro to taste. I reserved some of the fresh cilantro to sprinkle when I plated the dish, Also gave a sprinkle of fresh coconut as well. Used Jasmatti rice and it was delicious. Went from 3 stars to 5 stars!
I was hoping for a new curry recipe. This is very bland and tasteless. I won't make it again.
This is nice if you're looking for something simple and not overwelming in taste. My boyfriend and I didn't love or hate it, but I probably wont make it again.
Thanks LisaMB. Quick and Easy! I made no changes and it's simply great. Served it with whole grained rice then again with egg noodles and a green veggie for color. My wife loved it!
I loved this with the following changes:
I cooked the onions with (a lot more than it called for) curry and a pinch of salt in a 50-50 mix of peanut and olive oil. While the chicken was cooking in the resulting liquid, the onions were moved to a small glass dish and mixed with about a cup of shredded coconut flakes (I had no coconut milk). When the chicken was nearly ready to reintroduce the onion mixture, I added about a half cup of Smuckers natural peanut butter, stirred to coat, liquifying the pb and thickening the sauce. I returned the onions to the pan, tossed on a healthy sprinkle of garlic powder, a chunk of cinnamon stick, and a fair bit of cayenne pepper for zip, then added some Progresso chix stock to allow for some simmering activity. As an after thought, I tossed in some frozen peas to break up the monotonous curry color (also cooled it down to eat faster!). It thickened up over the next half hour or so and we ate it over rice.
Loved it just the way it is!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Curry Chicken and Peanuts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 206
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