Coconut Curried Chicken

Coconut Curried Chicken

  • Prep Time: 15 mins
  • Total Time: 40 mins
  • Servings: 4

    • About This Recipe

    “Somebody sent this recipe out over a recipe listserv. It’s delicious and very easy to make.”

    Ingredients

  • 1tablespooncurry powder
  • 1/2 teaspoonsalt
  • 2teaspoonscanola oil
  • 2clovesgarlic, minced
  • 2teaspoonsminced ginger
  • 1cupchopped onion
  • 1lbboneless chicken breast, cut into 1-inch pieces
  • 1/2 cuplow-fat coconut milk
  • 1tablespoonlime juice

    • Directions

  • Combine the curry powder and salt in a bowl, add the chicken and toss to coat.
  • Heat the oil in a non-stick pan, over medium high, add the garlic, ginger, and onion.
  • Cook, stirring for 1 minute, then add the chicken and sear for 2 to 3 minutes per side, until browned.
  • Add the coconut milk and lime juice, reduce heat to medium, and cook stirring occasionally, about 15 minutes.

    • Reviews

  • “I didn’t even cut the chicken up into small chunks still good, I used one chicken breast and two thighs. I also added some Thai spice premix, since the GF is not much of a curry lover.”

  • “When he says “You can make this again” I figure it gets 5 stars. :)Thank you. Very tasty and quickly made after work. I used chicken breasts, 2#, with the TBL of curry plus a 1/2 tsp of hot curry and a 1/2 tsp of red chili paste.”

  • “This was a really tasty dish!I used chicken thighs since I didn’t have chicken breasts.I used True Lime for the lime juice, and didn’t quite have enough fresh ginger.It was very tasty, and a huge hit with my hubby, and both kids!Hubby, stepson and I added a little crushed red pepper afterward since we like some heat.I served it with some edamame (with a splash of Garam Masala sprinkled on it), and basmati rice.Mmm!!!”

  • “Quick, easy and very tasty.This delivers a great Thai curry flavor with minimum ingredients.I was out of limes and had to substitute the equivalent fresh OJ plus a little grated orange rind.Also used a full can of coconut milk, since we like things saucy around my house.Thanks for posting this one!”

  • “This was really good!I used the whole can of coconut milk, and ground ginger just because I didn’t have fresh on hand.The whole family liked it!Next time I might add something (chiles? cayenne? extra curry powder?) to give it more of a kick, but it was very good as is.”

  • “I liked it okay and my kids ate it more willingly than my poor husband.He won’t let me keep this recipe!Sorry!”

  • “I loved this recipe! It was tasty however I found it was a little better when I added extra coconut milk, spices, and had it over rice!”

  • “I made this with a few omissions and additions – had no ginger, used lemon juice instead of lime, made it with cooked chicken, full fat coconut milk and a mild curry powder – it was really tasty. My two year old ate nearly an adult size portion! Oh, I also added sliced courgette and mushrooms!Will definitely make this again.”

  • “My husband and I loved this recipe so much that I made it two nights in a row and he had leftovers for lunch both following days.I had to do with ingredients that I had on hand, so mine was a little different.Instead of coconut milk, I used 1/2 C evaporated milk, plus 1/4 C dry sweetened coconut.In place of the fresh ginger, I used 1 teaspoon ground ginger.Be sure to stir your lime juice into the milk so that you don’t have a curdled blob at the bottom.:)I also peeled and cubed half of an acorn squash and cooked it with the chicken.Delicious, complementary flavor.Yummy!”

  • “Wonderful meal even for very a house full of picky kids.We made this with mild curry powder and the kids loved it as well as the grown ups.Next time, I’m going for a little more spicy.(Be sure to really mince the ginger well, or use less because it will really surprise you if you get a big bite of it instead of an onion.)”

  • “This was AMAZING. and really easy. I only used half the salt, added eggplant to simmer in a full can of coconut milk, and served it over rice.”

  • “I was just going to input this!So glad you did. I got it in a newspaper clipping which was contributed by Marge Perry (Newsday).This is what the blurb says: I used mild curry when I tested this recipe.If you prefer hot curry, cut back in the amount to 2 tsp. It is important to get the oil hot before adding the chicken to the pan and sear the poultry completely on all sides to bring out the best in the curry.”

  • “I made this recipe for my daughter who has tried different meat curries, and she absolutely loved it.My buddy was at the house at the time and his palate is strictly maeat and potatoes American.This was the first curry he had tried, and I sold him on trying other Indain and Middle Eastern fare.He is now a “convert”.”

  • “Pretty darn awesome.The flavor is a solid 4–but its simplicity pushes my review to a solid 5 overall.I’m sure I’ll make this often in the future!”

  • “Lovely flavor. I used a store bought thai red curry powder, which has ginger, salt and lime, so all I added besides that was the chicken, onions, garlic and coconut milk. I also added some dried cilantro, I would have rather of had fresh but oh well. I am not too experienced with asian cooking, but was pleased with this recipe. Didnt really have a coconut flavor to it, but the combination of all the ingredients makes a yummy flavorful sauce. Thanks for the recipe.”

  • “I just made this recipe for the 9 girls that I live with, (University of Michigan students – GO BLUE!!) and they all absolutely LOVED IT!It was really quick and easy to taste.The flavor was phenomenal; definitely a recipe that will be used again!”

  • “easy, easy, easy! I can’t look at chicken without thinking of this recipe! Yummy!”

  • “Tried this last night but used ground beef instead of chicken. Very nice.So simple and quick to preapre and very tasty. I served with basmati rice.”

  • “Wonderful flavor.Easy to make, recipe tiem estimates are dead on.Great over Jasmine rice.”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST