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Coconut Chicken Curry
Prep Time:
5 minutes
Cook Time:
30 minutes
4 servings

1 pound boneless, skinless chicken thighs

* salt and ground black pepper

1 tablespoon oil

2 onions, diced

2 teaspoons curry powder

1 medium tomato, seeded and diced (1 cup)

1 14 ounce can unsweetened coconut milk

1 teaspoon cornstarch

1/4 cup minced fresh mint leaves


Season chicken with salt and pepper.
Heat oil in a large skillet over medium heat. Cook chicken 8 to 10 min
utes per side or until done (when internal temperature of chicken reac
hes 165 degrees). Remove chicken to a plate and set aside. Dice onions
while chicken cooks.
Add onions to skillet; cook onions in pan juices 10 minutes or until v
ery soft. Stir in curry powder and cook 1 more minute. While onions co
ok, cut cooked chicken into bite-sized pieces. Dice tomato. Chop mint
leaves very finely to mince.
Stir chicken, tomato and milk into skillet with onions. Cook 2 to 3 mi
nutes to thicken slightly and reduce. Combine cornstarch with 1 tables
poon water; stir into skillet mixture to thicken. Remove skillet from
Season with 1 teaspoon salt and 1/2 teaspoon pepper, or to taste; sti
r in mint. Serve while hot.

Nutritional Information

No Nutritional Information Available


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