January 12 is “Curried Chicken Day” – Recipe for Curry/Coconut Chicken

January 12 is “Curried Chicken Day” – here’s a popular recipe from our “Only Chicken Breasts: Tastes Like (Great) Chicken” interactive cookbook: Curry/Coconut Chicken Breasts.

Curried chicken is popular around the world – Food Network has 59 recipes alone (as of this post)!

Add these unique ingredients to your next shopping list so you’re prepared to cook it for dinner this Sunday (January 12). Be sure to let us know how you experimented with it!

~ Q

chicken recipe book 147x150 January 12 is Curried Chicken Day   Recipe for Curry/Coconut Chicken

Curry/Coconut Chicken Breasts, Page 96

Curry/Coconut Chicken Breasts

Stove Top l Flattened

  • 4-6 skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 green onions – chopped
  • 1/2 can (8 ounce) crushed pineapple
  • 1 tablespoon curry paste
  • 1/2 cup chicken broth
  • 1/2 cup coconut milk
  • 1 tablespoon lime juice
  • 2 teaspoons cilantro – chopped (garnish)
  1. Place each breast between sheets of plastic wrap and gently pound flat to an even 1 – 1 1/2 inch thickness. Season with salt and pepper.
  2. Place oil in a large skillet over medium-high heat. Cook breasts until internal temperature is 165 degrees. Set aside.
  3. Stir green onions, pineapple and curry paste into skillet and cook 2 minutes, stirring frequently. Add broth to skillet and scrape up brown bits. Bring to a full boil and cook until mixture has thickened, 8-10 minutes. Pour in coconut milk, bring to a boil and cook until thickened. Blend lime juice into sauce. Return breasts to skillet and toss breasts to coat thoroughly. Simmer until warmed through. Garnish with cilantro.

Enjoy these Curry/Coconut Chicken Breasts!

About Curry (Wikipedia)

Curry, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of more or less complex combinations of spices and/or herbs, usually (but not invariably) including fresh or dried hot chillies.
In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.

Traditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results.
Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.

Dishes called “curry” may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.

Curries may be either “wet” or “dry.” Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture.