Chicken Curry with Coconut milk

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 124.3
  • Total Fat: 4.6 g
  • Cholesterol: 39.2 mg
  • Sodium: 119.4 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 16.9 g

View full nutritional breakdown of Chicken Curry with Coconut milk calories by ingredient
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Introduction

A yummy non spicy curry that goes great over your favorite rice. You could up the heat be using a spicier curry. A yummy non spicy curry that goes great over your favorite rice. You could up the heat be using a spicier curry.
Number of Servings: 14

Ingredients

    2 whole Boneless Skinless Chicken Breasts (not split)
    1 medium onion, chopped
    5 cloves of garlic, minced
    1 can light coconut milk
    2 cups chicken broth (less if you like it thicker)
    1 Tbs. yellow curry
    1 tsp. cumin
    1/2 pkg. frozen peas
    1-2 carrots chopped (match stick style)
    1 bunch of basil, chopped
    1 Tbsp. Olive Oil
    salt and pepper

Directions

Cut chicken into bite size chunks. Saute onions and chicken in olive oil using a large wok or frying pan. Cook until chicken is cooked and onions are clear. Add broth and spices (except fresh basil). Cook off 1/3 of the liquid. Add carrots and peas, cook until carrots are tender. Add coconut milk and basil. Salt and pepper to taste. Serve over rice. Makes 14 , 1 cup servings.

Number of Servings: 14

Recipe submitted by SparkPeople user PPPGREEN.

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