Creamy Curried Chicken Recipe

5 29 34
Creamy Curried Chicken Recipe
Creamy Curried Chicken Recipe photo by Taste of Home
Publisher Photo

Creamy Curried Chicken Recipe

Read Reviews
5 29 34
Publisher Photo
This curry chicken recipe is a big hit in our home. My 3-year-old son and 1-year-old daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, your family will, too. —Tracy Simiele, Chardon, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
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 each: 508 calories, 27g fat (19g saturated fat), 63mg cholesterol, 541mg sodium, 39g carbohydrate (6g sugars, 4g fiber), 29g protein.

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Curried Chicken

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Anna User ID: 9317523 277732
Reviewed Nov. 13, 2017

"First of all I made this right now and WOW!! Its super duper delicious! I made it with my niece who has never taste Indian type cuisines and she went for thirds! Thank you so much for this! My whole family went nuts!!"

MY REVIEW
Susie User ID: 9210784 268973
Reviewed Jul. 4, 2017

"this is a fab recipe my 24 yr old son who has cerebal palsy loved it along with 19yr old daughter and mega picky 10yr old loved it i just added a tin if chopped tomatoes and a tub of creme fraiche to make a little more sauce. served with naan bread and poppadoms and boiled rice cooked in rice cooker i have cooked several times using raw chicken and leftover roast both fab, thanks so much for great recipe my 10yr old ate curry a miracle and a happy mum"

MY REVIEW
dlyn9smith User ID: 1866642 243507
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 User ID: 2192828 234878
Reviewed Oct. 13, 2015

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

MY REVIEW
fascinator User ID: 7633968 227405
Reviewed Jun. 4, 2015

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

MY REVIEW
Cheala User ID: 8276047 221769
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 User ID: 8216959 219808
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 User ID: 8027758 66624
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 User ID: 7889424 66622
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 User ID: 7431768 93902
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."

Loading Image