Community Pick
Coconut Curried Chicken
"Somebody sent this recipe out over a recipe listserv. It's delicious and very easy to make."
photo by sabrina
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon curry powder
- 1⁄2 teaspoon salt
- 2 teaspoons canola oil
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 1 cup chopped onion
- 1 lb boneless chicken breast, cut into 1-inch pieces
- 1⁄2 cup low-fat coconut milk
- 1 tablespoon lime juice
directions
- Combine the curry powder and salt in a bowl, add the chicken and toss to coat.
- Heat the oil in a non-stick pan, over medium high, add the garlic, ginger, and onion.
- Cook, stirring for 1 minute, then add the chicken and sear for 2 to 3 minutes per side, until browned.
- Add the coconut milk and lime juice, reduce heat to medium, and cook stirring occasionally, about 15 minutes.
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Reviews
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Quick, simple, very tasty. I used the halves of a cooked acorn squash as bowls for this. Magnificent!
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I didn't even cut the chicken up into small chunks still good, I used one chicken breast and two thighs. I also added some Thai spice premix, since the GF is not much of a curry lover. -
When he says "You can make this again" I figure it gets 5 stars. :) Thank you. Very tasty and quickly made after work. I used chicken breasts, 2#, with the TBL of curry plus a 1/2 tsp of hot curry and a 1/2 tsp of red chili paste. -
This was a really tasty dish! I used chicken thighs since I didn't have chicken breasts. I used True Lime for the lime juice, and didn't quite have enough fresh ginger. It was very tasty, and a huge hit with my hubby, and both kids! Hubby, stepson and I added a little crushed red pepper afterward since we like some heat. I served it with some edamame (with a splash of Garam Masala sprinkled on it), and basmati rice. Mmm!!! -
Quick, easy and very tasty. This delivers a great Thai curry flavor with minimum ingredients. I was out of limes and had to substitute the equivalent fresh OJ plus a little grated orange rind. Also used a full can of coconut milk, since we like things saucy around my house. Thanks for posting this one!
see 15 more reviews
Tweaks
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I made this with a few omissions and additions - had no ginger, used lemon juice instead of lime, made it with cooked chicken, full fat coconut milk and a mild curry powder - it was really tasty. My two year old ate nearly an adult size portion! Oh, I also added sliced courgette and mushrooms! Will definitely make this again. -
My husband and I loved this recipe so much that I made it two nights in a row and he had leftovers for lunch both following days. I had to do with ingredients that I had on hand, so mine was a little different. Instead of coconut milk, I used 1/2 C evaporated milk, plus 1/4 C dry sweetened coconut. In place of the fresh ginger, I used 1 teaspoon ground ginger. Be sure to stir your lime juice into the milk so that you don't have a curdled blob at the bottom. :) I also peeled and cubed half of an acorn squash and cooked it with the chicken. Delicious, complementary flavor. Yummy! -
Tried this last night but used ground beef instead of chicken. Very nice. So simple and quick to preapre and very tasty. I served with basmati rice.
