Coconut Curried Chicken – a delicious recipe with chicken breast, curry powder, light coconut milk, tomato paste, vegetable oil, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut chicken breasts into bite-size pieces.
2
In a 2-quart, microwavable dish, stir the chicken with the oil until it's good and greasy.
3
Stir in the curry powder, garlic, onion, ginger, and cayenne pepper.
4
Nuke for 3 to 5 minutes, stirring a few times, until the spices are fragrant and the chicken is almost cooked through.
5
Move the chicken to the sides of the dish and mix the coconut milk and tomato paste in the middle.
6
Mix thoroughly with the chicken and cover tightly with plastic wrap.
7
Heat for 10 to 12 minutes stirring a few times until the sauce thickens slightly.
8
Stir in salt and serve.
9
Extra credit: Serve over rice to soak up the sauce and top with 1 Tbsp chopped cilantro.
347
kcal
Calories
8
g
Fat
28
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, 2 tablespoons curry powder, ½ cup canned light coconut milk, 1 tablespoon canned tomato paste, and more.
Yes, Coconut Curried Chicken 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.
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