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Creamy Curried Chicken Recipe
Creamy Curried Chicken Recipe photo by Taste of Home

Creamy Curried Chicken Recipe

Read Reviews (19)
4.67 19
Publisher Photo
“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.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1-1/2 cups uncooked Minute® White 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

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.

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

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.

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

Reviews for Creamy Curried Chicken(19)

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
Reviewed Mar. 7, 2013

Awesome!!!!!!!

MY REVIEW
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
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!

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