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Coconut Curry Chicken


This Coconut Curry Chicken recipe is well balanced due to the heat from th ecurry and the mellow sweetness of the coconut milk.

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Rate this recipe 4.4/5 (12 Votes)


  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 tsp. curry powder, divided
  • 2 Tbsp. vegetable oil, divided
  • 1 medium onion, thinly sliced
  • 1 large red bell pepper
  • 1 clove garlic
  • 1 can (14 oz.) lite coconut milk
  • 1 package Knorr® Rice Sides™ - Chicken flavor
  • 2 Tbsp. chopped fresh cilantro


Adapted from


Step 1

Season chicken with 1 teaspoon curry powder.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.

Heat remaining 1 tablespoon oil in same skillet and cook onion, red pepper and remaining 1 teaspoon curry, stirring frequently, until vegetables are tender, about 4 minutes.

Stir in garlic and cook 30 seconds. Stir coconut milk and Knorr® Rice Sides™ - Chicken flavor. Bring to a boil over high heat.

Reduce heat to low and simmer covered 7 minutes or until rice is tender. Stir in chicken; heat through. Remove from heat and sprinkle with cilantro.

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