Coconut Curry Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
286 kcal
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Course
Main Course
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Cuisine
Thai
Coconut Curry Chicken
Description
This Coconut Curry Chicken recipe uses vegetable oil to saute curry powder, building a flavorful base with sliced onion, crushed garlic, and warm spices like paprika, salt, and pepper. Combining shredded rotisserie chicken with stewed tomatoes and light coconut milk creates a creamy sauce that simmers to desired thickness over about 40 minutes. Brown sugar adds mild sweetness, while freshly grated ginger and lime juice introduce brightness and balance.
Additions of shredded coconut and crushed cashews bring texture contrast and complement the curry’s rich mouthfeel. Serving over cooked rice absorbs the sauce and frames the dish as a filling meal. Garnishes such as sliced green onions or fresh cilantro contribute fresh, herbal notes.
The dish is adaptable, using leftover rotisserie chicken for convenience. The slow simmer allows flavors to meld and thickens the curry for a satisfying consistency. The combination of coconut milk and nuts enhances a tropical profile alongside traditional curry elements.
Ingredients
- 1 tablespoon vegetable oil
- 3 tablespoons curry powder
- 1/2 onion thinly sliced
- 3 cloves garlic crushed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon paprika
- 2 cups rotisserie chicken diced
- 1 (14.5 oz) can stewed tomatoes undrained
- 1 (13.5 oz) can coconut milk lite
- 2 tablespoons brown sugar
- 1 teaspoon ginger freshly grated
- lime juice from 1/2 lime
- 1/2 cup coconut shredded
- 1/2 cup cashew crushed
- rice cooked
- green onion sliced and/or fresh cilantro
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the curry powder and cook, stirring frequently, for 5 to 6 minutes.
- Add the sliced onion and continue to cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add the garlic, salt, pepper and paprika and cook for 1 more minute.
- Add the chicken and stir to coat it with the mixture. Add the stewed tomatoes, coconut milk, brown sugar and ginger. Stir to combine and bring to a simmer. Cook, uncovered, for about 40 minutes, stirring occasionally, until the curry has thickened as much as you would like.
- Stir in the lime juice, coconut and cashews.
- Serve the curry over cooked rice. Garnish with green onions and/or cilantro and additional coconut and cashews, if desired.
Notes
- This recipe is inspired by ideas from "100 Creative Ways to Use Rotisserie Chicken in Everyday Meals" by Trish Rosenquist.
- Nutrition values are approximate; variations in brands and ingredients can affect values.
- Calorie counts do not include the rice served alongside the curry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Trans Fat | 0g | 0% |
| Cholesterol | 110mg | 37% |
| Sodium | 621mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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