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Sarah Warner

Coconut Curry Chicken


  • 1 1/2 cups white rice 
  • 4 skinless boneless chicken breasts (about 2 lbs), cut into strips 
  • 2 tsp curry powder 
  • 13.5 oz can coconut milk 
  • 2 tsp five-spice powder 
  • olive oil 
  • salt & pepper


Cook rice as directed. Heat 1 tablespoon olive oil over medium heat in small saucepan. Stir in curry powder and cook for one minute. Add coconut milk and cook until reduced by half, about seven minutes. Toss together chicken, five-spice powder, and 1/2 teaspoon salt and 1/2 teaspoon pepper. In large heavy skillet heat two tablespoons olive oil over medium high heat until shimmering. Increase heat to high and stir fry chicken until just cooked through, about six minutes. Stir in coconut curry sauce. Serve over rice.