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Coconut Curry Chicken


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Rate this recipe 4.4/5 (12 Votes)


  • Chicken Curry
  • 3 teaspoon(s) vegetable oil
  • 12 ounce(s) skinless, boneless chicken-breast halves, cut into 1-inch chunks
  • Salt
  • 1 medium (6 to 8 ounces) onion, thinly sliced
  • 1 medium (6 to 8 ounces) red pepper, thinly sliced
  • 1 1/2 teaspoon(s) (from about 1/2 chile) minced jalepeño chile
  • 2 teaspoon(s) grated peeled fresh ginger
  • 2 clove(s) garlic, crushed with press
  • 1/4 teaspoon(s) curry powder
  • 3/4 cup(s) light coconut milk
  • 2 tablespoon(s) packed fresh cilantro leaves, chopped, plus additional for garnish
  • Almond-Rasin Couscous
  • 1/2 cup(s) couscous
  • 2 tablespoon(s) golden raisins
  • 2 tablespoon(s) sliced almonds, toasted


Preparation time 20mins
Cooking time 35mins
Adapted from


Step 1

1.In 10-inch skillet, heat 2 teaspoons oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt; add to skillet and cook 3 to 4 minutes or until golden, stirring occasionally. Transfer chicken to plate.

2. Meanwhile, prepare couscous as label directs, adding raisins along with water.

3. To same skillet, on medium, add remaining 1 teaspoon oil. Add onion and cook 3 minutes or until softened, stirring occasionally. Stir in pepper, jalapeño, ginger, and garlic; cook 1 minute or until fragrant, stirring. Stir in curry powder; cook 1 minute longer. Stir in coconut milk, scraping up any browned bits from bottom of skillet. Return chicken to skillet and cook 3 to 5 minutes or just until chicken is no longer pink throughout. Remove skillet from heat and add cilantro and 1/4 teaspoon salt.

4. Fluff couscous with fork; stir in almonds. Spoon couscous onto 2 dinner plates; top with curry. Garnish with cilantro leaves.

Nutritional Information
(per serving)
Calories 690
Total Fat 24g
Saturated Fat 7g
Cholesterol 99mg
Sodium 715mg
Total Carbohydrate 65g
Dietary Fiber 9g
Sugars --
Protein 52g
Calcium --

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