Chicken Breasts in a Coconut Curry Sauce

    1 hour 5 minutes

    This is a quick and cheap dinner that creates a wonderful sweet coconut sauce that chicken breasts are cooked in. Serve with rice.

    15 people made this

    Serves: 4 

    • 4 chicken breast fillets (about 1kg)
    • 1 pinch salt and pepper, to taste
    • 2 tablespoons vegetable oil
    • 1 onion, diced
    • 1 large carrot, sliced
    • 75g frozen garden peas, thawed
    • 2 spring onions, sliced
    • 1 fresh green or jalapeno chilli, seeds removed and diced
    • 1 tablespoon ginger, finely diced
    • 2-3 garlic cloves, finely diced
    • 300ml coconut milk
    • 50ml chicken stock
    • 100g sultanas
    • 1 tablespoon curry powder
    • 1 teaspoon salt

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Rub the chicken breasts with salt and pepper. Heat the oil in a deep frying pan over a high heat and fry the chicken breasts on all sides until they are lightly browned. Remove from frying pan and set aside.
    2. Place the onions, carrots, peas, spring onions, chilli, ginger and garlic in the same frying pan and stir fry for about 5 minutes until all the vegetables are soft.
    3. Add the coconut milk, chicken stock, sultanas, curry powder and salt then bring to the boil.
    4. Add the chicken and reduce heat. Simmer for 20-25 minutes until the chicken is cooked through.

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    Made this for dinner - we loved it  -  14 Apr 2015  (Review from Allrecipes UK & Ireland)