Chicken Coconut Curry

17 Reviews
From: EatingWell Magazine January/February 2013

At once comforting and exotic-tasting, this rich chicken coconut curry stew will warm you on chilly winter evenings. Chunks of potato, lean chicken and loads of veggies make it a meal in a bowl. Enjoy with a fruity white wine like Gewurztraminer or Chenin Blanc to tame the heat. Using “lite” coconut milk instead of full-fat in this healthy curried coconut chicken stew recipe trims roughly two-thirds the fat and calories without sacrificing flavor.

Ingredients 6 servings

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  • 1 1/2 pounds boneless, skinless chicken breast, cut into bite-size cubes
  • 6 teaspoons curry powder, divided
  • 3/4 teaspoon salt, divided
  • 2 tablespoons coconut oil or canola oil, divided
  • 1 large yellow onion, chopped
  • 1 tablespoon chopped garlic
  • 1 14-ounce can “lite” coconut milk
  • 1 14-ounce can reduced-sodium chicken broth
  • 4 cups 1-inch chunks Yukon Gold potatoes (about 3 medium)
  • 1 cup sliced carrots
  • 1/2 cup chopped celery
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon packed brown sugar

Preparation

  • Active

  • Ready In

  1. Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.
  2. Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
  3. Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 346 calories; 12 g fat(8 g sat); 5 g fiber; 31 g carbohydrates; 29 g protein; 46 mcg folate; 63 mg cholesterol; 7 g sugars; 0 g added sugars; 3795 IU vitamin A; 16 mg vitamin C; 57 mg calcium; 3 mg iron; 574 mg sodium; 927 mg potassium
  • Nutrition Bonus: Vitamin A (77% daily value), Vitamin C (29% dv), Potassium (27% dv), Iron & Magnesium (16% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1 vegetable, 3 1/2 lean meat, 1 fat

Reviews 17

January 28, 2014
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By: EatingWell User
Mellow Yellow One of the easiest curry recipes I've stumbled on & I always go back to it. I add more salt, more curry, & more vegetables. It's always a hit, especially when you add you're own spin to it. Pros: Easy to make Cons: Needs more BANG
January 20, 2014
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By: EatingWell User
Best homemade curry I've tried yet I followed some of the alterations suggested in other reviews, and the result was great! I just bought a pre cut bag of veggies from the store (bell peppers, onion, snap peas, broccoli) and omitted the potatoes and carrots. I tend to like spicy food so added 2 teaspoons of cayenne pepper. 2 teaspoons was almost too spicy for my taste, in the future i may just add 1.5 teaspoons. Cooked with jasmine rice this dish was a real hit! Pros: great for leftovers, easy to make Cons: some alterations to recipe needed
November 19, 2013
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By: EatingWell User
Delicious I looked at the reviews and followed some advise. I was generous with my hot curry measurements and added even more. I used double the amount of garlic it called for and replaced celery with some broccoli and cauliflower instead. I didn't have yukon gold potatoes but had something similar and left the peal on. I also used roast chicken from the night before. It was a fantastic and such an easy recipe to follow. I think it can be modified in so many different ways depending on what you have around. If you like flavourful food, I would suggest adding more curry and garlic than the recipe calls for. I will definitely be making this again! Pros: Healthy, easy, flavourful Cons: none
April 16, 2013
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By: EatingWell User
Excellent I am not usually a fan of curries like this but now I know it's because the ones you get as takeout are not nearly this fresh and tasty. I doubled the garlic and increased the ratio of vegetables to chicken without increasing the coconut milk. My husband loved it and he likes spicy food. Pros: Easy, spicy, healthy
March 19, 2013
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By: EatingWell User
This was really good. I added a little cayenne for more spice.
February 28, 2013
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By: nhunter
Not a great success This turned out pretty bland. There were far too many potatoes for my liking and they didn't cook enough in the alloted time. I had to fish them out and microwave them separately. Also not spicy enough. I think I need to hunt around for a more authentic recipe. Pros: Quick & easy to assemble Cons: Not very flavorful
February 26, 2013
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By: EatingWell User
Almost perfect! I often find chicken breast very bland, so instead of using them I substitute a rotisserie chicken - nice and juicy and very flavorful. Plus, it cuts down on cooking time - just toss the 1 t. curry with the chicken once pulled off the bird and make the rest of it the same. If I didn't have the rotisserie chicken, I'd probably use thighs since they are more delicious in my opinion. Pros: fast, warm, full meal, kids love it!
February 26, 2013
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By: EatingWell User
Almost perfect! I often find chicken breast very bland, so instead of using them I substitute a rotisserie chicken - nice and juicy and very flavorful. Plus, it cuts down on cooking time - just toss the 1 t. curry with the chicken once pulled off the bird and make the rest of it the same. If I didn't have the rotisserie chicken, I'd probably use thighs since they more delicious in my opinion. Pros: fast, warm, full meal, kids love it!
February 06, 2013
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By: EatingWell User
Perfect for a chilly night I love curry dishes and this was simple and tasty. I do agree with other reviewers that there was a little something missing though. For me, I think the chicken would have benefited from an additional tsp of curry powder as well as more salt, letting it sit for about an hour to allow the flavors to settle into the meat. I cannot eat potatoes so substituted butternut squash which added just enough sweetness that it didn't need the brown sugar at the end. I served it over a scoop of brown rice in the bowl.

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