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Chicken Coconut Curry

January/February 2013

Your rating: None Average: 3.8 (91 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

01/14/2013
Anonymous

I stumbled on this recipe early in the morning had all the ingredients except, celery and I only had full fat coconut milk.
I put it together in very little time, and used a 32oz of chicken broth.
It was quick easy and tasted very good. Best of all the family, 18yr old & 16yr old, really liked it!! It's a keeper. I'll make this again!

Comments
01/11/2013
Anonymous
Excellent

Saw other review about depth of flavor, I used regular coconut milk, not the low fat, which I have realized, helps with getting depth of flavor, also used 2 tsp red curry powder, along with the 6 tsp curry powder, for the time it took to prepare, I thought it tasted excellent, will make again.

Very easy
Comments
01/10/2013
Needs some oomph

With some mods, it was quite good. I used less chicken stock, subbed in cauliflower for the potatoes, used more peas, added a ton of green curry paste and a little more salt, and served it on jasmine brown rice.

Fast, easy
Chicken coconut curry
Comments
01/08/2013
Easy Good Dinner you can work with

I followed the recipe exactly and found it a little bland, however some people I served it to liked it that way and asked for the recipe, so I think it depends on your palate. In the future I would add a little red curry paste for more spice, but I'll definitely be making this one again.

fast to make
Curry in the pot
Comments
01/07/2013
Exchanged the Curry Powder for Red Curry Paste

My husband and I don't like yellow curry powder as we both think it is pretty bland. We always exchange it with (much less) Red Curry Paste. This adds A LOT of heat (I think I only added about 1 TBSP of the Red Curry Paste). We both LOVED the soup.

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