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Chicken Coconut Curry

January/February 2013

Your rating: None Average: 3.8 (86 votes)

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.


Chicken Coconut Curry Recipe

17 Reviews for Chicken Coconut Curry

02/28/2013
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.

Quick & easy to assemble
Comments
02/26/2013
Anonymous
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.

fast, "warm", full meal, kids love it!
Comments
02/26/2013
Anonymous
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.

fast, "warm", full meal, kids love it!
Comments
02/07/2013
Anonymous
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.

Comments
01/30/2013
Easy To Make & Flexible w/GREAT results

I had no carrots (hate them). I subbed what I had on hand: canned peas (surprisingly GOOD), PORK (a cheap loin cut), leftover pork & veggie drippings to make broth, and full fat coconut milk.

Tasted like a yellow (massuman?) Thai Curry
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