Curry Chicken Recipe

Curry Chicken Recipe Curry Chicken Recipe photo by Taste of Home Rating 5

“This is a big hit in our home. My 3-year-old son and 1-year-old daughter gobble it up,” says Tracy Simiele from Chardon, Ohio. With its irresistible blend of curry and sweet coconut milk, your family will, too.

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Curry Chicken Recipe
  • Prep/Total Time: 30 min.
  • Yield: 4 Servings
10 20 30

Ingredients

  • 1-1/2 cups uncooked instant rice
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 teaspoons curry powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 1 tablespoon canola oil
  • 1 can (13.66 ounces) coconut milk
  • 2 tablespoons tomato paste
  • 3 cups fresh baby spinach
  • 1 cup chopped tomato

Directions

  • Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink.
  • Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice. Yield: 4 servings.

    Editor’s Note: You may substitute 1/4 teaspoon coconut extract and 1 cup milk, cream or other dairy product for each cup of coconut milk.

Nutritional Facts 1 cup chicken mixture with 3/4 cup rice equals 508 calories, 27 g fat (19 g saturated fat), 63 mg cholesterol, 541 mg sodium, 39 g carbohydrate, 4 g fiber, 29 g protein.

Originally published as Curry Chicken in Simple & Delicious March/April 2008, p30

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Reviews for Curry Chicken

Curry Chicken Recipe

Curry Chicken

Tell us what you think of this recipe.
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(1-10) of 19 reviews

Reviewed on Jun. 02, 2013 by heidi2013

Taste is ok but I will make a few changes next time including:

- remove chicken after it has lost its "pinkness"

- next add tomatoes and spinach and cook until spinach has wilted

- return cooked chicken to the pan and add coconut milk.

- let simmer for a minute or 2

I paired this dish with coconut rice (coconut milk, basmati rice, and dried unsweetened coconut flakes). Next time I would add fresh pineapple pieces to rice near end of cooking time to add sweetness and freshness without adding sugar. Also topped rice with chopped cilantro and a squeeze of fresh lime.

Reviewed on May. 19, 2013 by cindyenzenauer

I changed it up a little bit because coconut milk is not something I can eat right now. Instead of the coconut milk, I added a tablespoon of coconut flour and 1 cup of half-n-half. The flour still gives it the hint of coconut without me breaking my diet! (Oh and I didn't serve it with the rice, I just put it in a bowl and ate it just as is.)

Reviewed on Mar. 07, 2013 by lovetoeathealthy

Awesome!!!!!!!

Reviewed on Mar. 07, 2013 by lovetoeathealthy

OMG!!!!! I cooked this recipe last night and I could not put the fork down and honestly I almost ate it all. My boyfriend loved it as well but he stated I should use less Cocunut milk because it leaves an unpleasant after taste. But thank you for sharing this recipe with me because I will cook it at least once a week. I would recommend this recipe to anyone!!!!!!

Reviewed on Jan. 16, 2013 by bambi1717

Stayed with the recipe for the most part but threw in mushrooms, spinach, and went sans tomatoes. One can pretty much add whatever they like.

It was easy to cook, and it came together and thickened nicely for me. I served it over steamed brown rice and got major kudos from my friend who I cooked for. Definitely cooking again - even if it is just for me!

Reviewed on Dec. 05, 2012 by Beccabert

This is my 7-year-old's favorite recipe. She's asks for it all the time. We leave out the spinach and add carrots.

Reviewed on Dec. 13, 2011 by LGLandC

This is a simple curry dish and so delicious. It probably deserves 5 stars but I rated it a 4 only because we like a little more "sauce" and this only called for one can of coconut milk. So I doubled it, doubled the veggies and added a tablespoon or two of agave nectar to give it some sweetness. I left the spices alone because I didn't want it to be too spicy for my 21 month old daughter. We'll make this again and probably double "my" recipe for more left overs. Made 4 good-sized servings + one kid-sized serving.

Reviewed on Nov. 18, 2011 by faye_100

I dont care for coconut milk so I left that out an just added a bottle of mid curry sauce an sitr fry veggies an it was great even my husband loved it s o its a keeper. thanks so much

Reviewed on Sep. 03, 2011 by Trumpetvine

This was fantastic! Add some salted cashews and cilantro and you've got a great meal. Thank you!

Reviewed on Jan. 24, 2011 by junkmeister

My sauce didn't thicken either, but that was alright. I chopped a whole onion also. I served with brown rice and it was delicious. I am going to make it with shrimp next.

 
 
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