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

Creamy Curried Chicken Recipe

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.

Full-Bodied White Wine

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

Reviews for Creamy Curried Chicken

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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
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
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.)"

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