Entree
Coconut Chicken Curry
- Prep-Time 10 Mins
- Cook-Time 15 Mins
- Servings 3-4
Ingredients
- Sun-Maid California Sun-Dried and Golden Raisins
- 1 Tbsp. olive oil
- 1 pound boneless skinless chicken breast, cut in strips
- 1 small red pepper coarsely chopped
- 1/2 cup finely chopped onion
- 2 cloves garlic, chopped
- 2 tsp. grated fresh ginger
- 1 tsp. ground coriander
- 3/4 tsp. ground turmeric
- 3/4 tsp. salt
- 1-1/2 cups light coconut milk (Light coconut milk is thinner consistency and lower fat than regular coconut milk. If using regular, adjust thickness with water.)
- Hot cooked basmati or long grain rice
- Sweetened flaked coconut
- Roasted unsalted cashews
Directions
-
1
HEAT olive oil in a wide skillet over medium-high heat.
-
2
ADD chicken and cook 3-4 minutes, stirring once or twice until lightly browned.
-
3
REMOVE chicken from pan and set aside.
-
4
ADD bell pepper, onion, garlic and ginger to pan. COOK over medium heat until softened.
-
5
SPRINKLE coriander, turmeric and salt over vegetables and stir 15 seconds or just until fragrant.
-
6
STIR in coconut milk.
-
7
RETURN chicken and any juices to pan.
-
8
COOK 2 minutes or until chicken is cooked through.
-
9
SERVE over hot cooked rice with raisins, coconut and cashews.
Show Nutrition Facts
Hide Nutrition Facts Nutrition Facts
- Serving Size: 1/2 cup rice, 2 Tbsp. raisins, 1 Tbsp. sweetened coconut and cashews
- Servings: 3-4
AMOUNT PER SERVING
- Calories: 511
- Calories from Fat:
% Daily Value*
- Fat 21g
- Saturated fat 8g
- Cholesterol 73mg
- Sodium 590mg
- Carbohydrate 51g
- Fiber 3g
- Protein 30g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
Products Used
In This Recipe
California Sun-Dried Raisins
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