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Looking for a new way to fix chicken breasts? This no-fuss recipe is a nice change of pace. It’s sweet, savory and a little exotic. Serve it over rice or couscous.—Becky Walch, Manteca, California
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Cooking for 2: Curried Coconut Chicken for Two
Nutritional Facts 1 chicken breast half with 1/4 cup preserves equals 571 calories, 21 g fat (14 g saturated fat), 117 mg cholesterol, 383 mg sodium, 63 g carbohydrate, 2 g fiber, 36 g protein.
Originally published as Curried Coconut Chicken in Taste of Home August/September 2011, p67
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 23, 2012 by jayellebee
I used chicken tenderloins instead of full breasts, and I left out the apricot preserves. So good: sweet with just the right amount of kick. Just the amount of curry I like.
Reviewed on Sep. 06, 2011 by aug2295
I liked this. I didn't use the apricot preserves, but I think they would have livened it up a bit. Very simple to make, but not too much bang for it.
Reviewed on Aug. 22, 2011 by syland
Definitely a winning recipe if you love curry powder as much as I do. I made it tonight and it is truly delicious. The only thing I'd do differently next time is to brine the chicken breasts first instead of seasoning them with salt. Yummy!!!
Reviewed on Aug. 04, 2011 by newcountrywife
My husband saw this recipe in the magazine and wanted to try it. I did not think I would like it, but it was wonderful! The kids even ate it up too. This will definitely be one that I make again. So simple and delicious.
Reviewed on Aug. 02, 2011 by dschultz01
Easy to make, but did not taste that great. Probably will not try this one again.
Reviewed on Aug. 01, 2011 by buschauer
A very simple dish to make and very tasty. I usually don't like chicken breast but this I love it. I also use chicken cutlet, so its thinner.
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