Curried Chicken Breasts


  • 6 boneless, skinless chicken breasts
  • 3 tbs canola oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tbs curry powder
  • kosher salt and black pepper to taste
  • 1 cup coconut milk
  • 1/2 cup chicken broth
  • 1/4 cup scallions, thinly sliced
  • 1/2 cup golden raisins
  • Preheat oven to 350 degrees.
  • Heat the oil in a large frying pan over medium heat.
  • Add the onion and garlic and cook until tender, stirring frequently. Do not let the garlic burn.
  • Add the curry powder and cook for 1 minute while stirring.
  • Add the chicken breasts and coconut milk and bring to a simmer, cooking for 5-8 minutes or until cooked through.
  • Add the raisins and combine.
  • Season with salt and pepper.
  • Add the chicken to a large glass baking dish and pour the sauce over so that the bottom is coated and the chicken is coated.
  • Serve over rice.

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