HEB logo
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 minutes per side or unt
il done (when internal temperature of chicken reaches 165 degrees). Remove chicken to a pl
ate and set aside. Dice onions while chicken cooks.
Add onions to skillet; cook onions in pan juices 10 minutes or until very soft. Stir in cu
rry powder and cook 1 more minute. While onions cook, cut cooked chicken into bite-sized p
ieces. Dice tomato. Chop mint leaves very finely to mince.
Stir chicken, tomato and milk into skillet with onions. Cook 2 to 3 minutes to thicken sli
ghtly and reduce. Combine cornstarch with 1 tablespoon water; stir into skillet mixture to
thicken. Remove skillet from heat.
Season with 1 teaspoon salt and 1/2 teaspoon pepper, or to taste; stir in mint. Serve whi
le hot.

Nutritional Information

No Nutritional Information Available


Cooking Connection