Coconut Chicken Curry

Coconut Chicken Curry

  • Prep:
  • Cook Time: 25 min
  • Total: 25 min
  • Serving: Makes 4-6 servings

Enjoy the flavors of Indian cooking with this chicken dish made with coconut milk and curry.


  • 2 pounds bone-in chicken thighs and/or breasts
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 cup chopped onions
  • 1 large carrot, sliced
  • 1/2 cup peas, thawed if frozen
  • 2 scallions, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon finely chopped peeled fresh ginger
  • 3 garlic cloves, finely chopped
  • 1-1/2 cups unsweetened coconut milk
  • 1/2 cup golden raisins
  • 1 tablespoon curry powder
  • 1 teaspoon salt


  1. Put the oil in a large sauté pan over high heat. Sprinkle the chicken thoroughly with salt and pepper and place in the pan to brown on all sides for about 6 minutes. Remove chicken and set aside.
  2. Add the onions, carrots, peas, scallions, jalapeno pepper, ginger and garlic to the sauté pan and cook for 5 minutes.
  3. Pour in the coconut milk and add the raisins, curry powder and salt to the pan; bring to a boil.
  4. Return the chicken back to the pan and reduce the heat to medium-low. Simmer the mixture for 25 minutes and then serve immediately over white rice.


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