Coconut Curry Chicken

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

You can make this dish with heavy cream, instead of coconut milk—use 1 cup cream in place of the coconut milk—but it will be substantially richer. This dish is great served with jasmine or basmati rice.



Prepare the chicken as directed, and then transfer to a warmed shallow serving platter. Just before the chicken is ready, in a small saucepan, melt the butter over medium heat and add the flour and curry powder. Stir with a whisk for about 1 minute, or until the curry smells fragrant, then pour in the coconut milk and add the chiles. Bring to a simmer and simmer gently for 5 minutes, or until t