Chicken recipes

Coconut Curry Chicken

To satisfy a probing for curry, do this fast and simple coconut chicken curry for 2. it’s served up with couscous stippled with almonds and golden raisins.

Coconut Curry Chicken

Coconut Curry Chicken


Chicken Curry
3 tsp. vegetable oil
12 oz. skinless, boneless chicken-breast halves
medium onion
medium red pepper
1 1/2 tsp. minced jalepeño chile
2 tsp. grated peeled fresh ginger
clove garlic
1/4 tsp. curry powder
3/4 c. light coconut milk
2 tbsp. packed fresh cilantro leaves
Almond-Rasin Couscous
1/2 c. couscous
2 tbsp. golden raisins
2 tbsp. sliced almonds



  1. In 10-inch skillet, heat 2 teaspoons oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt; add to skillet and cook 3 to 4 minutes or until golden, stirring occasionally. Transfer chicken to plate.
  2. Meanwhile, prepare couscous as label directs, adding raisins along with water.
  3. To the same skillet, on medium, add remaining 1 teaspoon oil. Add onion and cook 3 minutes or until softened, stirring occasionally. Stir in pepper, jalapeño, ginger, and garlic; cook 1 minute or until fragrant, stirring. Stir in curry powder; cook 1 minute longer. Stir in coconut milk, scraping up any browned bits from the bottom of the skillet. Return chicken to skillet and cook 3 to 5 minutes or just until chicken is no longer pink throughout. Remove skillet from heat and add cilantro and 1/4 teaspoon salt.
  4. Fluff couscous with fork; stir in almonds. Spoon couscous onto 2 dinner plates; top with curry. Garnish with cilantro leaves.

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