Coconut Curry Chicken


by: Zoo Kitchen

You can make this dish with heavy cream, instead of coconut milk - use 1 cup cream in place of the coconut milk - but it will be substantially richer. This dish is great served with jasmine or basmati rice. Makes 4 main-course servings.


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serves: 4

in Sautéed Chicken Butter recipe

2 tablespoons butter

2 teaspoons flour

1 tablespoon curry powder

1 can (15-ounce) unsweetened coconut milk (preferably Thai)

2 jalapeno chiles (seeded and finely chopped)

1 leaves from small bunch cilantro (chopped at the last minute)



Nutrition Facts
Coconut Curry Chicken

Servings Per Recipe: 4

Amount per Serving

Calories: 61

  • Total Fat: 6 g
  •     Saturated Fat: 3.7 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 15.4 mg
  • Sodium: 51.9 mg
  • Total Carbs: 1.9 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 0.1 g
  • Protein: 0.4 g

how is this calculated?

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1.  Prepare the chicken as directed, and then transfer to a warmed shallow serving platter. Just before the chicken is ready, in a small saucepan, melt the butter over medium heat and add the flour and curry powder. Stir with a whisk for about 1 minute, or until the curry smells fragrant, then pour in the coconut milk and add the chiles. Bring to a simmer and simmer gently for 5 minutes, or until the sauce has the consistency you like.

2.  Add the cilantro, simmer for 1 minute more, and season with salt and pepper. Pour the sauce over the chicken and serve right away.

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