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White mug bowls of chicken curry topped with chopped peanuts.

Coconut Curry Chicken

Course: Main Course
Cuisine: American
Keyword: coconut curry chicken, curry, chicken curry
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 764kcal
Author: Laureen King
Coconut Curry Chicken is a perfect chicken dish with tender chicken baked in an delicious curry sauce.
Print Recipe

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: 764kcal | Carbohydrates: 68g | Protein: 42g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 1649mg | Potassium: 1377mg | Fiber: 9g | Sugar: 11g | Vitamin A: 12469IU | Vitamin C: 42mg | Calcium: 126mg | Iron: 6mg