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“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.
This recipe is:
Quick
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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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!!!!!!!
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!
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.
Reviewed on Dec. 14, 2010 by macaroni girl
My whole family loved this! Delicious!!!
Reviewed on Dec. 04, 2010 by Honey74
I loved the recipe but I added an extra ingredient for my taste.
Reviewed on Apr. 14, 2010 by studentmel@hotmail.com
I've never tried making a curry dish - though I love trying them at Asian restaurants!I didn't have spinach (nor am I a big fan) so I tossed in some finely sliced baby carrots instead. Overall, fantastic and easy... looking forward to leftovers tomorrow for lunch.It took me a while to find the coconut milk in my grocery store - it wasn't by the evaporated milk... it was in the Asian food section instead - just a hint if you're new to this ingredient too!
I've never tried making a curry dish - though I love trying them at Asian restaurants!
I didn't have spinach (nor am I a big fan) so I tossed in some finely sliced baby carrots instead. Overall, fantastic and easy... looking forward to leftovers tomorrow for lunch.
It took me a while to find the coconut milk in my grocery store - it wasn't by the evaporated milk... it was in the Asian food section instead - just a hint if you're new to this ingredient too!
Reviewed on Mar. 05, 2010 by Pahina722
We've made this recipe several times and devour it. Because we like things a bit spicy, we add some Thai chili paste to the mixture, but otherwise go with the recipe as written.
Reviewed on Feb. 13, 2010 by mblewis
This meal is super easy to make and is absolutely delish with the coconut and curry!!
Reviewed on Jan. 11, 2010 by michelemary
I've made this dish twice and we really enjoy all the good flavors. The first time I didn't have baby spinach, but used it the second time and found either way is just fine. I also tried using chicken breast meat and the next time chicken thigh meat and prefer the chicken breast as recommended in the recipe.
Reviewed on Apr. 02, 2009 by mx_lamarche
The sauce didn't seem to thicken, perhaps because I used fresh coconut milk. I just added a bit of cornstarch and it was very delicious.
Reviewed on Mar. 28, 2009 by dverzic
I really liked this. I added some salt because it was a little flat, but otherwise it was so yummy!
Reviewed on Dec. 11, 2008 by Rebeccascafe
This recipe is outstanding -- my husband and kids love it also! It is quick and easy to make. I used jasmine rice and prepared it in a rice cooker. A+++
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