Chicken Coconut Curry
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
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Servings
8
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Calories
300 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Chicken Coconut Curry
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Chicken Coconut Curry is warm, hearty and layered with sweet and savory flavors. Restaurant quality and taste, but easier on the budget.
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Ingredients
- 2 pounds chicken breast boneless skinless
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1 1/2 tablespoons vegetable oil
- 3 tablespoons curry powder
- 1 teaspoon cayenne pepper (see recipe notes)
- 1/2 onion
- 2 cloves garlic
- 4 potatoes golden variety
- 14 ounces coconut milk
- 14.5 ounces diced tomatoes stewed
- 8 ounces tomato sauce
- 1/2 bunch cilantro
- 3 tablespoons sugar
- jasmine rice cooked
Instructions
- Cut chicken into 1/2 inch chunks or strips. Season chicken pieces with salt and pepper.
- Thinly slice the onion and crush the 2 cloves of garlic.
- Whisk oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. 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.
- While chicken is simmering, dice the potatoes into bite-size pieces and chop the cilantro. Optional: Save a sprig or two of the cilantro to use as a garnish.
- Add potatoes to the simmering chicken, then stir in coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens.
- Serve Coconut Chicken Curry over white, brown, basmati or jasmine rice.
Notes
- Use cayenne pepper sparingly and according to your spice tolerance. Cayenne pepper is optional. Use 1 teaspoon for medium spice, use 2 teaspoons to make it hot.
- Use cayenne pepper sparingly and according to your spice tolerance. Cayenne pepper is optional. Use 1 teaspoon for medium spice, use 2 teaspoons to make it hot.
- Sriracha sauce can also be added for more spicy heat.
- Keep leftovers in the fridge or freezer.
- Nutrition facts do not include rice.
Nutrition Information
Show Details
Calories
300kcal
(15%)
Carbohydrates
27g
(9%)
Protein
27g
(54%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
73mg
(24%)
Sodium
635mg
(26%)
Potassium
1017mg
(22%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
473IU
(9%)
Vitamin C
26mg
(29%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 27g | 54% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 635mg | 26% |
| Potassium | 1017mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 473IU | 9% |
| Vitamin C | 26mg | 29% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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