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Chicken Curry with Coconut Milk


Chicken Curry with Coconut Milk
Recipe By: Bahar

About this Recipe:

BaharBahar: Tasty and delicious curry. Not too spicy, but spicy enough to taste like a true curry. An easy dish that you can cook in only about half an hour. I found the recipe on food-network Canada when I was looking for a recipe that uses coconut milk and doesn't need too many fancy ingredients, and there it was. Enjoy.


Main Ingredients:

Chicken breasts: 1 lb (skinless and boneless)
Frying Oil: 3 tbsp
Onion: 1 (large)
Garlic: 2 clove
Coconut milk: 1 cup
Yogurt: 1/2 cup
Fresh ginger: 1 tbsp (grated)
Curry powder: 2 tsp
Salt: 3/4 tsp
Pepper: 1/8 tsp
Coconut flakes: slivered almonds: to garnish
Cooked rice for 4 (to serve with)

Directions:

1. Peel and chop the onion. Peel and finely dice the garlic cloves.

2. Rinse chicken; pat dry. Cut into 1-inch pieces

3. Heat 2 tbsp of oil in a large frying pan over medium-high heat. Add half of the chopped onion and saute until tender. Add chicken and saute about 5 minutes or until slightly browned. Transfer the chicken to a medium-size bowl.

4. Add remaining 1 tbsp of oil to the frying pan. Add the rest of the chopped onion and garlic. Cook and stir until onion is tender. Drain.

5. Add coconut milk, yogurt, grated ginger, curry powder, salt and pepper to the pan. Bring to a simmer. Add the chicken and simmer for about 10 minutes.

6. Transfer the curry to the serving bowl, garnish on top with slivered almonds and powdered coconut (optional). Serve with rice.

Published on March 17, 2008
Last edited on October 23, 2009

Herbs & Spices in this Recipe:

Curry Powder
Curry Powder
Onion
Onion

More Poultry Recipes:

Roasted Paprika Chicken with Mushroom Sauce Recipe
Roasted Paprika Chicken with Mushroom Sauce
Oven Roasted Stuffed Chicken with Fresh Herbs and Pomegranate Paste Recipe
Oven Roasted Stuffed Chicken with Fresh Herbs and Pomegranate Paste
Chicken and Potato Salad Recipe
Chicken and Potato Salad

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Servings
 
4
Easiness
 
Intermediate
Prep Time
 
15 min
Cook Time
 
20 min
Ready in
 
35 min
Recipe by
 
Comments
 
21 Ratings
 
Average rating: 3.96



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Comments: 12

Mike, Guest from: Ottawa, Canada2009 May 30
Average rating: 4
Well i do thank you it worked out nicely.Thanks again

Mike, Guest2009 May 30
i also added Red pepper, and a small amount of hot peppers. worked out nicely

Alex, Guest2010 Mar 22
Which curry powder did you use ?

Amber, Guest from: Canada2010 May 29
Average rating: 5
I've cooked this recipe countless times. PERFECT for university life, and easily the most delicious curry I've eaten lately. Plus it's gluten free! Sometimes I omit the yogurt and just use more coconut milk. Thank you for sharing!

Darcy, Guest2011 Feb 14
Average rating: 4
this was pretty good. added red peppers and red chilli flakes. could have used a bit more of a kick but very tasty.

Lisa, Guest2011 Feb 17
Average rating: 5
This recipe was so easy,and my meal turned out delishes. I only had vanilla yogart,but still I added anyways and it gave it a wonderful flavour.

Candace, Guest2011 Feb 24
Average rating: 3
This tasted great-- but there is over 50 grams of fat and 500+ calories in 1 cup of coconut milk! I use just low fat yogurt and add a little more coconut flakes-- not as yummy but keeps the fat and calories down.

Gluten Free Chocolate, Guest from: India2011 Mar 31
Average rating: 5
I find that all the things listed were great. Well I just bookmarked this article as it contains lists of great stuff? Great work, thanks__________Paulgluten free chocolate

Maria, Guest2011 Jun 15
Average rating: 4
I used light coconut cream, substituted 2% milk for the yogurt, and diced potatoes for the coconut flakes and slivered almonds. Next time I do this, I will add carrots. Thanks...:D

Mauren, Guest from: Usa2011 Jul 27
Average rating: 4
To kick up the flavor I added some chopped Jalapenos when serving.

David Warren, Guest from: Woodstock,NB2012 Sep 22
Me and my Girlfriend tried this one evening,It was really good!Very easy to make which we liked.

CharB, Guest2013 Apr 10
If you are concerned about the saturated fat content in coconut milk, know that this saturated fat has been shown in many independent studies to be a good saturated fat, easily metabolized to give your body quick energy. Contrary to popular myth, it does not transform into bad cholesterol to clog up arteries. The principle fatty acid in coconut milk is lauric acid, which is found in breast milk.

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