Chicken Coconut Curry

Chicken Coconut Curry

37

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

1 h 10 m servings 310 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

37
  1. 50 Ratings

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Most helpful positive review

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 r...

Most helpful critical review

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 wi...

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 r...

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...

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...

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 wi...

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 e...

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 wa...

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) an...

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...

I used boneless chicken breasts and each piece was cut into four sections. I browned the chicken first, removed them, and then cooked the carrots, onions, and celery. When the vegetables were ...