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Coconut Curry Chicken Breasts

User Rating 4 Star Rating (3 Reviews)


Coconut Curry Chicken Breasts

Coconut Curry Chicken Breasts

Diana Rattray
Cream of Coconut and curry powder give this chicken a fabulous exotic flavor. Serve this easy chicken dish with hot boiled rice and a green vegetable or tossed green salad.

Yield: Serves 4


  • 1 bunch green onions, thinly sliced, about 8 to 10 scallions/green onions
  • 1 tablespoons butter
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup cream of coconut
  • 2 to 3 teaspoons curry powder
  • 1/2 cup milk or half-and-half
  • 4 to 6 chicken breast halves
  • Salt and pepper
  • 2 tablespoons olive oil
  • Fresh chopped parsley or thinly sliced green onions, for garnish


In a medium saucepan, melt the butter with 2 tablespoons olive oil over medium heat. Add onion and garlic; sauté for about 2 minutes. Stir in the flour until well blended. Stir in chicken broth and cream of coconut; stir to blend. Add the curry powder. Continue cooking until thickened and bubbly; set aside.

In a large skillet over medium-high heat, cook chicken in 2 tablespoons of olive oil until chicken is browned on both sides, about 4 to 6 minutes. Pour off any excess oil. Add the sauce mixture and bring to a simmer. Reduce heat to low, cover, and cook for about 10 minutes, or until chicken is cooked through. Stir in the milk and heat through. Sprinkle with chopped parsley or more sliced green onion.
Serves 4.

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User Reviews

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 3 out of 5
some modifications would improve it, Member suzacon23

THe recipe was very easy to make and was great. However, I plan to cut the curry in half the next time and like the other reviewer move away from the cream of coconut. The sweetness & curry were a bit overpowering. Otherwise, it was great and did pair very well with the rice and greens.

2 out of 2 people found this helpful.

See all 3 reviews

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