Coconut Chicken Curry

Prep Time:
5 minutes
Cook Time:
30 minutes
4 servings

Cooking Connection


1poundboneless, skinless chicken thighs,

*salt and ground black pepper,


2onions, diced,

2teaspoonscurry powder,

1medium tomato, seeded and diced (1 cup),

114 ounce canunsweetened coconut milk,


1/4cupminced fresh mint leaves,


1Season chicken with salt and pepper.

2Heat oil in a large skillet over medium heat. Cook chicken 8 to 10 minutes per side or until done (when internal temperature of chicken reaches 165 degrees). Remove chicken to a plate and set aside. Dice onions while chicken cooks.

3Add onions to skillet; cook onions in pan juices 10 minutes or until very soft. Stir in curry powder and cook 1 more minute. While onions cook, cut cooked chicken into bite-sized pieces. Dice tomato. Chop mint leaves very finely to mince.

4Stir chicken, tomato and milk into skillet with onions. Cook 2 to 3 minutes to thicken slightly and reduce. Combine cornstarch with 1 tablespoon water; stir into skillet mixture to thicken. Remove skillet from heat.

5Season with 1 teaspoon salt and 1/2 teaspoon pepper, or to taste; stir in mint. Serve while hot.

Nutritional Information

No Nutritional Information Available

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