Coconut Curry Chicken

Coconut Curry Chicken

Coconut Curry Chicken is another great recipe that makes use of rotisserie chicken. Light coconut milk, shredded coconut, curry and cashews, team up for a meal that delights the taste buds. Remember to Comment, Like and Share.

Coconut Curry Chicken

Coconut Times Two

I have made a number of curry dishes in the past using coconut milk, along with a number of the same ingredients found in this recipe. The unique ingredient in this recipe is shredded coconut. It kicks up the coconut flavor, of course, but also adds a nice chewiness to this dish, which I enjoyed.

A little Time, But Fairly Easy Dish

While this dish takes a little time to simmer, I would still call it fairly easy to prepare. Slice some onion, chop some rotisserie chicken, juice 1/2 lime and grate some ginger. The rest of the ingredients come from cans and the spice cabinet. If you use Uncle Ben’s Ready Rice, which heats in the microwave in 90 seconds, this meal gets even easier!

In fact, one of my measures of cooking ease is whether I would make a recipe at the cabin. I actually have two strategies for cooking at the cabin. One is to make things in advance so they are just heat and eat. They other is to select recipes that are easy to pull together when I get there. This recipe was prepared at the cabin and I would certainly make it again. Leftovers also reheat well, which is always a bonus!

Coconut Curry Chicken

Serving Size: 6 servings


  • 1 tablespoon vegetable oil
  • 3 tablespoons curry powder
  • 1/2 onion, thinly sliced
  • 2 cloves minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 2 cups diced rotisserie chicken
  • 1 (14.5 ounce) can undrained stewed tomatoes
  • 1 (13.5 ounce) can lite coconut milk
  • 2 tablespoons brown sugar
  • 1 teaspoon freshly grated ginger
  • juice from 1/2 lime
  • 1/2 cup shredded coconut
  • 1/2 cup crushed cashews
  • cooked rice
  • 1/2 cooked thawed frozen peas, optional
  • sliced green onions or chives and/or fresh chopped cilantro


  • Heat oil in a large skillet over medium-high heat. Add the curry powder and cook, stirring frequently, for 5-6 minutes. Add the sliced onion and continue to cook, stirring occasionally, until the onion is translucent, 4-5 minutes. Add the garlic, salt, pepper, paprika and cook for 1 minute more.
  • Add chicken and stir to coat it with the mixture. Add the stewed tomatoes, coconut milk, brown sugar and ginger. Stir to combine and bring to simmer. Cook uncovered, for about 20-25 minutes, stirring occasionally, until the curry has thickened to your preference. Add thawed peas (if desired) and cook until heated through, about 2-3 minutes. Stir in the lime juice, coconut and cashews.
  • Serve the curry over the cooked rice. Garnish with green onions or chives and/or cilantro if preferred.


Adapted from TasteandTell food blog

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