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Creamy Curried Chicken Recipe

Creamy Curried Chicken Recipe

“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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 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.

Nutritional Facts

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

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MY REVIEW
dlyn9smith
Reviewed Feb. 9, 2016

"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!"."

MY REVIEW
mrslttim
Reviewed Oct. 13, 2015

"Made this with no changes, then again adding grated carrots and 1 tsp. lemongrass. Excellent!"

MY REVIEW
fascinator
Reviewed Jun. 4, 2015

"This is delicious. Added some grated carrots and a green pepper."

MY REVIEW
Cheala
Reviewed Mar. 1, 2015

"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."

MY REVIEW
JenandBry
Reviewed Feb. 5, 2015

"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!"

MY REVIEW
jenaleec
Reviewed Oct. 8, 2014

"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!"

MY REVIEW
daredevil98
Reviewed Jul. 14, 2014

"GUYS I MADE THIS LAST NIGHT AND OMG IT TASTE SO GOOD LIKE I LEGIT HAD SEX WITH THIS chicken. chicken CURRY? MORE LIKE chicken BEDROOM-RYYYYY!!!! EVERYONE EAT THIS ITS SOOOOOOOOOO GOOODDDD!!!!! :) "

MY REVIEW
alkidd
Reviewed May. 4, 2014

"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."

MY REVIEW
heidi2013
Reviewed Jun. 2, 2013

"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."

MY REVIEW
cindyenzenauer
Reviewed May. 19, 2013

"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.)"

MY REVIEW
lovetoeathealthy
Reviewed Mar. 7, 2013

"Awesome!!!!!!!"

MY REVIEW
lovetoeathealthy
Reviewed Mar. 7, 2013

"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!!!!!!"

MY REVIEW
bambi1717
Reviewed Jan. 16, 2013

"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!"

MY REVIEW
Beccabert
Reviewed Dec. 5, 2012

"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."

MY REVIEW
LGLandC
Reviewed Dec. 13, 2011

"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."

MY REVIEW
faye_100
Reviewed Nov. 18, 2011

"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"

MY REVIEW
Trumpetvine
Reviewed Sep. 3, 2011

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

MY REVIEW
junkmeister
Reviewed Jan. 24, 2011

"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 REVIEW
macaroni girl
Reviewed Dec. 14, 2010

"My whole family loved this! Delicious!!!"

MY REVIEW
Honey74
Reviewed Dec. 4, 2010

"I loved the recipe but I added an extra ingredient for my taste."

MY REVIEW
studentmel@hotmail.com
Reviewed Apr. 14, 2010

"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!"

MY REVIEW
Pahina722
Reviewed Mar. 5, 2010

"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."

MY REVIEW
mblewis
Reviewed Feb. 13, 2010

"This meal is super easy to make and is absolutely delish with the coconut and curry!!"

MY REVIEW
michelemary
Reviewed Jan. 11, 2010

"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."

MY REVIEW
mx_lamarche
Reviewed Apr. 2, 2009

"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."

MY REVIEW
dverzic
Reviewed Mar. 28, 2009 Edited Mar. 31, 2012

"I really liked this. I added some salt because it was a little flat, but otherwise it was so yummy!"

MY REVIEW
rebeccascafe
Reviewed Dec. 11, 2008

"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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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.