Curried Coconut Chicken

Curried Coconut Chicken

1963
ROMA 103

"Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables."
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Ingredients

1 h 10 m servings 375 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 807 mg
  • 32%

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. Season chicken pieces with salt and pepper.
  2. 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.
  3. 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.

Reviews

1963
  1. 2754 Ratings

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Most helpful positive review

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 bro...

Most helpful critical review

I did not care for this. It tasted like canned tomato soup with milk and curry. Leave out the can of tomato sauce! I had to add red curry paste, fish sauce and sweet chili sauce. This won't sta...

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 bro...

HELPFUL TIPS AFTER READING ALL THE REVIEWS: UPDATED 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...

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 st...

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 s...

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. Th...

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...

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....

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 m...

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, an...