Curried Coconut Chicken

Curried Coconut Chicken

World Cuisine Asian Thai

Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

Servings per recipe: 6
Calories per serving: 375
Preparation time: 20m
Total cooking time: 1h 10m


  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
  • 1 teaspoon salt and pepper, or to taste
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 (14 ounce) can coconut milk
  • 1 (14.5 ounce) can stewed, diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 3 tablespoons sugar


  • 1   Season chicken pieces with salt and pepper.
  • 2   Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  • 3   Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Nutrion facts:

Total Fat 20.9g 32%
    Saturated Fat 14.0g  
Cholesterol 78mg 26%
Sodium 807mg 32%
Potassium 647mg 18%
Total Carbohydrates 16.7g 5%
Dietary Fiber 2.8g 11%
Protein 32.2g 64%
Sugars 11g  
Vitamin A 287IU  
Vitamin C 10mg  
Calcium 67mg  
Iron 5mg  
Thiamin 0mg  
Niacin 16mg  
Vitamin B6 0mg  
Magnesium 75mg  
Folate 25mcg