Coconut Curry Chicken Recipe

Name: Coconut Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (4 ounce) boneless skinless chicken breast halves; 1 teaspoon curry powder; ½ teaspoon ground cumin; 2 garlic cloves, minced; 1 small yellow onion, chopped (about 1/2 cup); 1 small granny smith apple, chopped (about 1/2 cup); 1 cup chicken broth; ½ cup nonfat plain yogurt; 2 tablespoons dark raisins; 2 tablespoons shredded unsweetened flaked coconut; 2 tablespoons chopped fresh cilantro

Servings: persons

4 (4 ounce) boneless skinless chicken breast halves
1 teaspoon curry powder
½ teaspoon ground cumin
2 garlic cloves, minced
1 small yellow onion, chopped (about 1/2 cup)
1 small granny smith apple, chopped (about 1/2 cup)
1 cup chicken broth
½ cup nonfat plain yogurt
2 tablespoons dark raisins
2 tablespoons shredded unsweetened flaked coconut
2 tablespoons chopped fresh cilantro

1
Spray large non-stick skillet with vegetable cooking spray.
2
Heat skillet over medium heat.
3
Add chicken; cook, turning once, until cooked through and no longer pink, about 10 minutes.
4
Place chicken on a serving platter.
5
Cover with foil and keep warm.
6
Reduce heat to low.
7
Add curry powder and cumin to skillet.
8
Cook, stirring constantly, for 1 minute.
9
Add garlic, onion, and apple.
10
Cook, stirring, until vegetables are softened, about 5 minutes.
11
Add broth to skillet; bring to a boil.
12
Simmer until thickened, aout 5 minutes.
13
In a blender or food processor fitted with the metal blade, process broth mixture and yogurt until smooth.
14
Spoon sauce over chicken.
15
Sprinkle raisins, coconut, and cilantro on top of chicken.
16
Serve immediately.

374

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 11 ingredients. The key ingredients include: 4 (4 ounce) boneless skinless chicken breast halves, 1 teaspoon curry powder, ½ teaspoon ground cumin, 2 garlic cloves, minced, 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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