Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spicy Coconut Chicken Curry Recipe
    Lost? Site Map

    Spicy Coconut Chicken Curry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Marz's Note:

    I got this from a William Sonoma cookbook. I have not tried this yet but it looks so good I want to save it.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 6


    curry d ...

    Units: US | Metric


    1. 1
      Rinse the chicken and pat dry with paper towels. Sprinkle with salt.
    2. 2
      Coat the bottom of a 5 to 7 quart dutch oven with a thin film of the oil and set over medium heat. When oil simmers, add chicken, skin side down, without crowding; do it in bathes if necessary. Cook until skin is golden brown and releases easily from pot when lifted with tongs, about 5 minutes. Turn pieces over and cook until they brown and release easily on the other side, about 5 minutes more. Transfer browned chicken to plate.
    3. 3
      When last batch of chicken has been removed, add the onion, garlic and ginger to pot and cook stirring until vegetables are soft and fragrant, about 3 minutes. Add the curry powder, cumin, cayenne and 1/2 tsp salt. Cook for 30 seconds until spices are fragrant, then stir in the tomatoes and 1 cup of the coconut milk.
    4. 4
      Stir well and let come to a boil. Return the chicken and any accumulated juices to the pot; chicken should be surrounded by sauce but not submerged into it, so that the top most skin is exposed (if by any chance there is not enough liquid add remaining coconut milk) Reduce the heat ans simmer, uncovered until chicken is opaque at the bone, about 45 minutes. Stir in the peas and cilantro and cook until peas are hot about 5 minutes more.

    Ratings & Reviews:


    Nutritional Facts for Spicy Coconut Chicken Curry

    Serving Size: 1 (281 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 364.4
    Calories from Fat 189
    Total Fat 21.0 g
    Saturated Fat 5.8 g
    Cholesterol 138.6 mg
    Sodium 165.5 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 3.2 g
    Sugars 4.0 g
    Protein 32.8 g

    The following items or measurements are not included:

    fresh ginger

    light coconut milk

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes