Creamy sauce tops tasty and tender cuts of chicken breast in our Skillet Chicken Curry with Coconut Sauce. Try this true crowd-pleaser today!
What You Need
Original recipe yields 6 servings
1/2 tsp. curry powder
1/2 tsp. ground black pepper
6 small boneless skinless chicken breasts (1 1/2 lb.)
2 Tbsp. KRAFT Lite Zesty Italian Dressing
1 Tbsp. cornstarch
1/3 cup cold water
1 can (14 oz.) lite coconut milk
1/2 cup chopped PLANTERS Slivered Almonds
1/2 cup chopped dried fruit bits
1 tsp. zest and 2 Tbsp. juice from 1 lemon
1/8 tsp. ground red pepper (cayenne)
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Let's Make It
Combine curry and black pepper; sprinkle on chicken.
Heat dressing in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
Mix cornstarch and water in small bowl until blended. Add coconut milk to skillet, stirring to scrape up any browned bits. Bring just to boil. Stir cornstarch mixture; add to skillet. Bring just to boil on medium heat, stirring constantly; cook 1 min. Stir in nuts, fruit, lemon zest, juice and pepper.
Serve chicken topped with sauce.
Serve chicken over hot cooked rice topped with coconut sauce.
Sprinkle with raisins and thinly sliced green onions.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.