Go Back
Coconut Curry Chicken

Coconut Curry Chicken

Course: Main Course
Cuisine: American
Keyword: coconut curry chicken, curry, chicken curry
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Laureen King
Coconut Curry Chicken is a perfect chicken dish with tender chicken baked in an delicious curry sauce.
Print Recipe


  • 1 cup uncooked rice I used Jasmine
  • 16 oz skinless chicken breast cut into bite sized pieces
  • 1 tsp each salt and pepper
  • 1 tbsp olive oil
  • 1 cup onion chopped
  • 4 cloves garlic minced
  • 1 tsp minced fresh ginger
  • 2 cups julienned carrots can also be diced
  • 1 cup chicken stock
  • 1 can coconut milk 14oz/400ml
  • 2 tbsp mild curry paste
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 2 cups frozen peas
  • ½ cup roasted peanuts chopped


  • Cook rice.
  • Preheat oven to 350º
  • While rice is cooking, prepare chicken curry.
  • Cut chicken into small bite sized pieces. Season with salt and pepper.
  • In large skillet, heat 1 tbsp. of oil. Add chicken and onions.
  • Cook until onions translucent and chicken is browned.
  • Add garlic, ginger and carrots; cooking for an addition 2-3 minutes.
  • Stir in chicken stock, coconut milk, curry paste, fish sauce and lime juice. Combine well.
  • Stir in peas and rice, then divide equally into 4 CorningWare Meal Mugs, or 3 quart casserole dish.
  • Cover with aluminium foil or casserole lid.
  • Bake 350º for 30 minutes.
  • Garnish with roasted peanuts