Creamy Curried Chicken Recipe
- 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
- 1. 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.
- 2. 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.
1 each: 508 calories, 27g fat (19g saturated fat), 63mg cholesterol, 541mg sodium, 39g carbohydrate (6g sugars, 4g fiber), 29g protein.
Reviews for Creamy Curried Chicken
"This was very easy. I did not have frozen spinach, so I used canned leaf spinach. It worked great. My husband said, "It's a keeper!"."
"Made this with no changes, then again adding grated carrots and 1 tsp. lemongrass. Excellent!"
"This is delicious. Added some grated carrots and a green pepper."
"This was my 1st time cooking with Curry, this dish is delish. I used 1can of Rotel & almost another can of roasted tomatoes instead of fresh. Also I removed chicken & left onions in pot then added spinach more curry & a little cayenne pepper with seasonal spice & chopped garlic . I doubled recipe and cooked tomatoes & spinach for at least 30 minutes. Then added coconut milk & put chicken back in pot. Really came out good thumbs up dish I will be trying again I also replaced white rice with saffron yellow rice great meal."
"This was amazing! I have a very picky 7-year old who won't eat just about everything healthy. He loved this and even ate the spinach! I've made this several times and it comes out perfect every time. The coconut milk gives a slight sweet flavor and a creamy texture.; so good!"
"I have been craving curry chicken so badly and this hit the spot! I had to add 1/2 tsp more of salt and use himalyan pink sea salt and added a sliced up green pepper, onion,a garlic clove and a bit of cayenne to give it some kick and more pepper. I like curry with a little fire and this was very tame but still delish! Will make again!"
"Very yummy. Wisked in a little flour to thicken. My daughter said it was better than the curry dish we shared at a restaurant the other day. This is definately a keeper."
"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 2I 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."
"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.)"
"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!!!!!!"
"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!"
"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."
"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."
"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"
"This was fantastic! Add some salted cashews and cilantro and you've got a great meal. Thank you!"
"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."
"My whole family loved this! Delicious!!!"
"I loved the recipe but I added an extra ingredient for my taste."
"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!"
"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."
"This meal is super easy to make and is absolutely delish with the coconut and curry!!"
"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."
"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."
"I really liked this. I added some salt because it was a little flat, but otherwise it was so yummy!"
"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+++"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.