Chicken Coconut Curry

From EatingWell: 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.

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14 Reviews for Chicken Coconut Curry

04/16/2013

Anonymous

Recommends this recipe

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

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03/19/2013

Anonymous

This was really good. I added a little cayenne for more spice.

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02/28/2013

Nicholas_23

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

Comments

02/26/2013

Anonymous

Recommends this recipe

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!

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