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Curried Coconut Chicken
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1 teaspoon vegetable oil

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

1 (16-ounce) package fresh stir-fry vegetables, cut into 1-inch pieces

1/2 cup hot water

1 tablespoon curry powder

1 teaspoon instant chicken bouillon granules

1 cup light or fat free sour cream

1/4 teaspoon coconut flavoring


Wild rice pilaf, if desired

Baked potatoes, if desired

Toasted coconut, if desired

How to make

  1. STEP 1

    Heat oil in 12-inch nonstick skillet; add chicken pieces. Cook over medium-high heat, stirring constantly, 2-3 minutes or until chicken is no longer pink. Stir in vegetables. Continue cooking, stirring constantly, 2 minutes.

  2. STEP 2

    Combine hot water, curry powder and bouillon granules in bowl; mix well. Stir into chicken mixture. Reduce heat to medium. Cook, stirring occasionally, 3-5 minutes or until vegetables are tender.

  3. STEP 3

    Stir in sour cream and coconut flavoring. Continue cooking, stirring constantly, 1 minute or until heated through.

  4. STEP 4

    Serve over wild rice pilaf or baked potatoes, if desired. Garnish with toasted coconut, if desired.

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