Coconut Chicken Curry

Total Time:
3 hr 30 min
20 min
3 hr
10 min

4 servings

  • 4 chicken breasts, diced into 1/2-inch pieces
  • 3 cloves garlic, chopped
  • 1 tablespoon rum
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 tablespoon sliced lemongrass
  • 1/2 cup coconut milk
  • 1 tablespoon curry powder
  • 2 teaspoons sesame oil
  • 1 hot pepper, chopped, optional
  • Cooked rice, serving suggestion
  • Freshly chopped cilantro leaves, for garnish

In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.

In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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4.0 13
didnt have evertything but used cooking wine instead of rum because i am under age and it turned out great item not reviewed by moderator and published
Used ginger, lemon juice, and lime juice. Also, added a 1/2 tsp of allspice and sugar. item not reviewed by moderator and published
I have made this recipe twice. The first time, I didn't have any rum, but made it anyway. After making it a second time, I realize the rum is important for just a hint of sweetness. Also, if you like it a little saucier, add an extra 1/4 cup of the coconut, and adjust the curry powder accordingly. item not reviewed by moderator and published
I'm disappointed with this recipe. It looked simple and I had all the ingredients. It needed something. Flavor would be a good start. item not reviewed by moderator and published
I have one question about this dish--which is the same one I have about basically EVERY chicken dish that includes a recipe that does not specifically need a particular part of the chicken. WHY does this have to be chicken BREAST? I happen to like dark meat. It has more flavor, is jucier, and is generally more tender than chicken breast. Is EVERYONE so afraid that their diet cannot stand the extra 10-15 calories in a piece of DARK meat chicken?? I mean, good God. Let's face it--if you're making this recipe--or countless others that include coconut milk, etc.--are you REALLY counting calories for your diet? Live a little, people! Dark meat rules! item not reviewed by moderator and published
This was a very tasty dish..very easy to make and with a little added've made it your own. My family loved it! item not reviewed by moderator and published
don't know what i could have done differently. item not reviewed by moderator and published
I'm actually very new to cooking and I thought this recipe was relatively easy to follow and it tasted great!! I used Bacardi Rum (should add more) and I added carrots and potatoes with it. Hard to find Lemon gras most grocery stores. item not reviewed by moderator and published
it tastes great with some coconut steamed jasmine rice! item not reviewed by moderator and published
This dish has the potential to be delicious! It was way too spicy though. Next time I will definately cut WAY back on the curry paste and powder. Also add more peanut butter. Good luck Susannah! item not reviewed by moderator and published

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Recipe courtesy of Aarti Sequeira