Coco-Style Chicken Curry Recipe

Name: Coco-Style Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices bacon, chopped; 1 (12 ounce) package sliced fresh mushrooms; 2 1/2 cups water; 1 (3.5 ounce) container medium-hot curry sauce mix (such as S&B(R) Golden Curry); 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick; salt and ground black pepper to taste; 2 cups panko bread crumbs; 1 pinch cayenne pepper, or to taste; 2 eggs, beaten; 2 tablespoons peanut oil; 2 cups cooked short grain white rice, warmed; 4 slices Havarti cheese

Servings: persons

2 slices bacon, chopped
1 (12 ounce) package sliced fresh mushrooms
2 1/2 cups water
1 (3.5 ounce) container medium-hot curry sauce mix (such as S&B(R) Golden Curry)
4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
salt and ground black pepper to taste
2 cups panko bread crumbs
1 pinch cayenne pepper, or to taste
2 eggs, beaten
2 tablespoons peanut oil
2 cups cooked short grain white rice, warmed
4 slices Havarti cheese

1
Place bacon in a large skillet or wok; cook and stir just until crispy, about 10 minutes. Add mushrooms and cook until mushrooms are tender, about 5 minutes.
2
Stir water and curry sauce mix into bacon-mushroom mixture; bring to a boil. Cook, stirring occasionally, until sauce is thickened, 5 to 10 minutes.
3
Season chicken breasts with salt and black pepper. Whisk panko bread crumbs, salt, black pepper, and cayenne pepper together in a pie plate or shallow bowl. Pour beaten eggs into a second shallow bowl. Dip chicken in the beaten eggs and coat with bread crumbs mixture.
4
Heat peanut oil in a large skillet over medium heat. Cook chicken in the hot oil until no longer pink in the center, about 5 minutes per side. Slice chicken.
5
Spoon 1/2 cup rice onto individual plates; top with chicken, curry sauce, and 1 slice Havarti cheese.

1005

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 slices bacon, chopped, 1 (12 ounce) package sliced fresh mushrooms, 2 1/2 cups water, 1 (3.5 ounce) container medium-hot curry sauce mix (such as S&B(R) Golden Curry), and more.

Yes, Coco-Style Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coco-Style Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions