Coconut Curry Chicken

Coconut Curry Chicken

20
Faith 1

"A nice zippy chicken curry balanced out by the sweetness of coconut milk. This recipe is very basic and easy to customize to your taste. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallots...have fun with it!"

Ingredients

55 m {{adjustedServings}} servings 303 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 398 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
  2. Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
  3. Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.
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Reviews

20
  1. 29 Ratings

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Very tasty and great for a quick weeknight meal! I wanted to have some veggies with this so I just grabbed what was in the fridge - onion, celery, and carrots - and added them to the pan at the...

Delicious! I added a few things. I cooked the chicken in raw organic extra virgin coconut oil and added shrimp, water chestnuts and chili's.

This recipe was delish!!! I am the youngest in my family (21) and have more experienced pallet so when I decided to make this recipe for dinner my family was a little skeptical (especially beca...