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Coconut Chicken Curry

Cooking Connection



Quick and easy


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 until done (when internal temperature of chicken reaches 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 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.

Stir 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.

Season with 1 teaspoon salt and 1/2 teaspoon pepper, or to taste; stir in mint. Serve while hot.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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