Coconut Curry Chicken Recipe

Name: Coconut Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tsp. vegetable oil; 12 oz. skinless, boneless chicken-breast halves; salt; 1 medium onion; 1 medium red pepper; 1 1/2 tsp. minced jalepeno chile; 2 tsp. grated peeled fresh ginger; 2 clove garlic; 1/4 tsp. curry powder; 3/4 c. light coconut milk; 2 tbsp. packed fresh cilantro leaves; 1/2 c. couscous; 2 tbsp. golden raisins; 2 tbsp. sliced almonds

Servings: persons

3 tsp. vegetable oil
12 oz. skinless, boneless chicken-breast halves
salt
1 medium onion
1 medium red pepper
1 1/2 tsp. minced jalepeno chile
2 tsp. grated peeled fresh ginger
2 clove garlic
1/4 tsp. curry powder
3/4 c. light coconut milk
2 tbsp. packed fresh cilantro leaves
1/2 c. couscous
2 tbsp. golden raisins
2 tbsp. sliced almonds

1
In 10-inch skillet, heat 2 teaspoons oil on medium-high until hot.
2
Sprinkle chicken with 1/4 teaspoon salt; add to skillet and cook 3 to 4 minutes or until golden, stirring occasionally.
3
Transfer chicken to plate.
4
Meanwhile, prepare couscous as label directs, adding raisins along with water.
5
To same skillet, on medium, add remaining 1 teaspoon oil.
6
Add onion and cook 3 minutes or until softened, stirring occasionally.
7
Stir in pepper, jalapeno, ginger, and garlic; cook 1 minute or until fragrant, stirring.
8
Stir in curry powder; cook 1 minute longer.
9
Stir in coconut milk, scraping up any browned bits from bottom of skillet.
10
Return chicken to skillet and cook 3 to 5 minutes or just until chicken is no longer pink throughout.
11
Remove skillet from heat and add cilantro and 1/4 teaspoon salt.
12
Fluff couscous with fork; stir in almonds.
13
Spoon couscous onto 2 dinner plates; top with curry.
14
Garnish with cilantro leaves.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 14 ingredients. The key ingredients include: 3 tsp. vegetable oil, 12 oz. skinless, boneless chicken-breast halves, salt, 1 medium onion, and more.

Yes, Coconut Curry 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.

Coconut Curry Chicken

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