Coconut Chicken Curry

Coconut Chicken Curry
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 416.6
  • Total Fat: 14.7 g
  • Cholesterol: 87.8 mg
  • Sodium: 161.6 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 7.6 g
  • Protein: 37.0 g

View full nutritional breakdown of Coconut Chicken Curry calories by ingredient
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A simple sweet taste if Indian inspired home cooking. No claims of authenticity are made. A simple sweet taste if Indian inspired home cooking. No claims of authenticity are made.
Number of Servings: 4


    20.0 ounces Chicken Breast (cooked), no skin, roasted
    1.5 cup, chopped Carrots, raw
    1.0 head, medium (5-6" dia) Cauliflower, raw
    1.0 large Onions, raw
    2.0 sweetpotato, 5" long Sweet potato
    13.5 oz Thai Kitchen Light Coconut Milk
    2.0 tbsp Curry Seasoning
    1.0 tbsp Canola Oil


Preheat onen to 350. Chop carrots, sweet potatoes, and cauliflower into bite size chunks. Drizzle with 3 tbsp olive oil and sprinkle with roughly 1 tsp salt and 1 tsp granulated garlic, and toss to coat. Spread vegetables on baking sheet(s) and roast 30-40 minutes. Heat one tbsp Olive oil in large skillet and add one onion, finely chopped. Let onion soften slightly before adding in chicken, chopped into bite size chunks. This may require being done in batches, removing the chicken with each batch but leaving behind onion and juices. (Cooked chicken can be placed in an oven safe bowl and placed in hot oven to keep warm.) Empty pan of chicken and add one can of coconut milk and curry seasoning. Stir sauce until bubbling. Use immersion blender or traditional upright blender for smooth consistency. Combine vegetables, chicken and sauce as desired. Serving Size: About 2 cups.

Number of Servings: 4.0

Recipe submitted by SparkPeople user SYRINGA11.

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