Chicken Coconut Curry

January/February 2013

Your rating: None Average: 3.8 (140 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

17 Reviews for Chicken Coconut Curry


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!


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
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
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
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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