Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Thanksgiving
More Recipes Like This
Michelle's Coconut Chicken Curry
Caribbean Coconut Chicken
Chicken Coconut Curry
Thai Chicken Curry in Coconut Milk
Curried Honey Mustard Chicken
MORE
Top Related Articles
Lunch Box: Chicken Pops
Stuffing Chicken Breasts: 3 Easy Ways (Video)
Citrus Skillet Chicken & Rice (Video)
Rotisserie Chicken Jump-starts Snazzy Meals
Chicken & Broccoli Alfredo (Video)
Finger-Lickin' Chicken Dippers
Deboning a Chicken Breast
Deboning a Chicken Thigh
Deviled Chicken (Video)
Cutting Up a Whole Chicken
Related Collections
Canned Tomatoes
Asian-Style Chicken Breasts
Canned Vegetables
Thai Chicken
Canned Food Recipes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Curried Coconut Chicken
SUBMITTED BY:
ROMA
PHOTO BY:
mommymeggy
"Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables."
RECIPE RATING:
Read Reviews
(495)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
50 Min
READY IN
1 Hr 10 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jun. 11, 2007 by Cook Stephanie
X
Full Review
Cook Stephanie
Jun. 11, 2007
This recipe is awesome! The only recommendation I would make (my mother was raised in India, so she taught me): the difference between a good curry & a great curry is what my aunt called the broth. The broth is what is made with the spices & the onion. The curry powder (paste is even better) should be cooked in the oil until it is ready - usually about 5 minutes. Then add the onion & spice - cook until the onion is translucent. This will take about 10 minutes, but it makes all the difference in the world. Add more oil as the onion is cooking, if necessary. Then add the tomato (fresh is even better - strained) and cook it for a little while. NOW you're ready to make the curry. This recipe was a HUGE hit with my family!
Was this review helpful?
[
YES
]
87 users found this review helpful
This recipe is awesome! The only recommendation I would make (my mother was raised in India,...
MORE
MORE
Reviewed on Oct. 23, 2008 by Chef Joy
X
Full Review
Chef Joy
Oct. 23, 2008
HELPFUL TIPS AFTER READING ALL THE REVIEWS: If you've never had an Indian type cuisine, this is a GREAT one to start with because you can't screw it up! The hardest part is just finding these items at the store if it's your 1st time. Know you have to buy sweetened coconut milk, not the unsweetened kind, and "lite coconut milk" for those weight watchers works well too! I find cooking it uncovered is your best bet unless you want it simmering FOREVER. Uncovered still takes an hour before the sauce thickens. Any rice goes well with this, so just choose the kind you like (jmho). I also only use 2 chicken breasts (1 lb) but keep all the other amounts since this is just for a family of 3. If I used 2lbs, I'd definitely have to use more sauce. Note: Expect your house to smell like curry 24hrs after you fix this (in case some of you have company coming over the next day). We have this regularly, so I know!!! lol This is truly the best!
Was this review helpful?
[
YES
]
25 users found this review helpful
HELPFUL TIPS AFTER READING ALL THE REVIEWS: If you've never had an Indian type cuisine, this...
MORE
MORE
Reviewed on May 19, 2007 by
Sheri S.
X
Full Review
Sheri S.
May 19, 2007
My husband said this recipe was restaurant quality...I used 1 TBS. of garlic, partially drained the tomatoes, added 2 cubed red potatoes and sprinkled in some red pepper flakes to make it more spicy. I'll make this one again!
Was this review helpful?
[
YES
]
20 users found this review helpful
My husband said this recipe was restaurant quality...I used 1 TBS. of garlic, partially...
MORE
MORE
Reviewed on Nov. 10, 2006 by TheMcCastros
X
Full Review
TheMcCastros
Nov. 10, 2006
I didn't listen to the reviews when I decided to make this recipe with all the liquids listed in the ingredients. And I'm glad I did! It thickened up VERY well - but I did let it sit on the stove and simmer for a while (maybe an hour?). I just couldn't justify tossing out the water from the tomatoes, thinking I'd lose all those vitamins... I also only used 1 tsp of oil, light coconut milk, and extra curry. This was GREAT! It totally hit the spot! It's a great healthy recipe if you have veggies on the side (the coconut milk I used only had 6 grams fat per 1/2 cup!).
Was this review helpful?
[
YES
]
12 users found this review helpful
I didn't listen to the reviews when I decided to make this recipe with all the liquids listed...
MORE
MORE
Reviewed on Apr. 4, 2007 by
Diana
X
Full Review
Diana
Apr. 4, 2007
This is my second comment on this recipe - still love it, it has become a staple dinner for us. I made it yesterday and did two things differently: (1) I used diced pork instead of chicken, and (2) I added frozen peas. I LOVED how the pork changed the flavor, and the peas were excellent. Enjoy! --------------------- Original Comment: WOW! This recipe was fabulous! I loved the tomatoes in it -- I used whole stewed tomatoes vs diced. It was a little on the sweet side, so next time I'll probably 1/2 the sugar, but otherwise this dish was perfect! My kids, 8 & 11, wanted seconds, and with my 8yr old, that's saying a lot!! Good job!
Was this review helpful?
[
YES
]
11 users found this review helpful
This is my second comment on this recipe - still love it, it has become a staple dinner for...
MORE
MORE
Reviewed on May 14, 2007 by gatorgurl
X
Full Review
gatorgurl
May 14, 2007
Amazing!!!! When I saw how much curry powder I was putting in I have to admit I was a lil worried but the 1st time I make someone else's recipe I follow it to the T before making any changes. This is awesome just the way it is written!! Great flavor!!! My husband loved it and my mom asked for the recipe! Thank you!!!
Was this review helpful?
[
YES
]
10 users found this review helpful
Amazing!!!! When I saw how much curry powder I was putting in I have to admit I was a lil...
MORE
MORE
Reviewed on Apr. 11, 2007 by
jocelyn
X
Full Review
jocelyn
Apr. 11, 2007
Excellent every time I make it, at least once a month! Sometimes I use tomato paste if I don't have sauce and I often make it in the crockpot which combines all the flavors just perfectly! Serve with orange slices.
Was this review helpful?
[
YES
]
10 users found this review helpful
Excellent every time I make it, at least once a month! Sometimes I use tomato paste if I don't...
MORE
MORE
Reviewed on Mar. 23, 2007 by
Cheryl S.
X
Full Review
Cheryl S.
Mar. 23, 2007
Loved it! After 2 hours of simmering, it was still runny, so just before serving, I mixed one tablespoon of cornstarch with about 2T. cold water, then added it to the sauce and boiled for one minute. It was just right. I also added cashews and it was delicious.
Was this review helpful?
[
YES
]
10 users found this review helpful
Loved it! After 2 hours of simmering, it was still runny, so just before serving, I mixed one...
MORE
MORE
Reviewed on Jan. 7, 2007 by
Jeannette
X
Full Review
Jeannette
Jan. 7, 2007
Usually I reduce the salt in recipes, but this dish needs most of the salt called for, and the pepper too. As written, you'll end up with a fairly runny sauce after simmering for 30-40 minutes. However, to achieve a really thick and rich sauce, I simmer this for 2-3 hours uncovered, over low heat, stirring a couple of times every hour. You could instead use less tomatoes, but I really like the recipe the way it's written, just simmered MUCH longer. Goes great with a Thai cucumber salad, zucchini, carrots, and/or cauliflower (see my meal idea).
Was this review helpful?
[
YES
]
10 users found this review helpful
Usually I reduce the salt in recipes, but this dish needs most of the salt called for, and the...