Chicken Coconut Curry

Chicken Coconut Curry


"Sauteed chicken breasts in a coconut curry sauce with vegetables, raisins, and apple. Absolutely delicious! Serve over rice."


1 h 10 m {{adjustedServings}} servings 310 cals
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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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  1. In a large skillet over medium heat, evenly brown the chicken breast halves. Mix in carrots, celery, and onions. Cook and stir until vegetables are tender.
  2. In a small bowl, mix the curry powder and flour with hot water. Blend in coconut milk, forming a thick paste.
  3. Mix curry powder paste, remaining coconut milk, raisins, and apple into the skillet. Thoroughly coat chicken with the mixture. Cover, and reduce heat. Simmer 30 to 45 minutes, until chicken is no longer pink and juices run clear.
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  1. 50 Ratings


I loved this recipie, the raisins added such a nice sweetness to it, set off by the veggies. I added lots more veggies (whatever I found in the fridge worked for me) and I served over basmati r...

Just returned from French Polynesia, where we had this dish w/out the raisins, apples and carrots. Also used boneless chicken breast chopped into cubes and the whole can of coconut milk. While...

I used boneless skinless chicken breasts and I added 1 russet potato and 1/2 head of cauliflower. I cut the onions into quarters and chopped all the veggies into large chunks. I served this with...