Curried Ginger Chicken


  • 4 boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 2 tsp sweet curry powder
  • 2 tsp hot curry powder
  • 3 tsp fresh ginger, grated
  • 1/2 (15 oz) can of coconut milk
  • 1/4 cup crunchy peanut butter
  • 1/2 cup golden raisins

This curried chicken is delicious with the flavors of hot and sweet curry powder, ginger, coconut milk and crunchy peanut butter.


  • Slice the chicken breasts into thin strips and lightly in a non stick pan over medium high heat for 4-5 minutes.
  • Remove to a bowl.
  • In the same pan, add a little oil and saute the onions and red pepper until the onions are just turning a little brown.
  • Add the ginger and cook for another minute or so.
  • Turn the heat down to low and add the curry powders, stirring constantly for about 30 ┬áseconds, being sure not to let them burn.
  • Add the cooked chicken coconut milk and peanut butter. You may need to add a little more coconut if the consistency is too think.
  • Add the raisins and let the simmer for about 15 minutes.
  • Serve over rice.

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