Coconut Curry Chicken
Coconut Curry Chicken is packed with delicious curry flavor. A simple chicken recipe that is quick and easy to make!
Coconut Chicken Curry is deliciously seasoned with mild curry paste and coconut milk. A full all-in-one meal with veggies and rice and chicken. This easy to make dish freezes very well so you may want to double the recipe.
For a Vegetarian Curry Option try my recipe Easy Vegetarian Chickpea Curry.
Coconut Curry Chicken
Coconut Curry Chicken is a perfect chicken dish with tender chicken baked in an delicious curry sauce.
Ingredients
- 1 cup uncooked rice I prefer Jasmine
- 16 oz skinless chicken breast cut into bite sized pieces
- 1 teaspoon salt and pepper
- 1 tablespoon olive oil
- 1 cup onion chopped
- 4 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 2 cups carrots julienned or diced
- 1 cup chicken stock
- 1 can coconut milk 14oz/400ml
- 2 tablespoon mild curry paste
- 2 tablespoon fish sauce
- 2 tablespoon fresh lime juice
- 2 cups frozen peas
- 1/2 cup roasted peanuts chopped
Instructions
- Cook rice.
- Preheat oven to 350º F.
- While rice is cooking, prepare chicken curry.
- Cut chicken into small bite sized pieces. Season with salt and pepper.
- In large skillet, heat 1 tbsp. of oil. Add chicken and onions.
- Cook until onions translucent and chicken is browned.
- Add the garlic, ginger and carrots; cooking for an addition 2-3 minutes.
- Stir in chicken stock, coconut milk, curry paste, fish sauce and lime juice. Combine well.
- Stir in peas and rice, then divide equally into 4 CorningWare Meal Mugs, or 3 quart casserole dish.
- Cover with aluminium foil or casserole lid.
- Bake 350º F for 30 minutes.
- Garnish with roasted peanuts
Nutrition
Calories: 764kcalCarbohydrates: 68gProtein: 42gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 74mgSodium: 1649mgPotassium: 1377mgFiber: 9gSugar: 11gVitamin A: 12469IUVitamin C: 42mgCalcium: 126mgIron: 6mg
Tried this recipe?Let us know how it was!
