Curried Chicken in Coconut Milk


Curried Chicken in Coconut Milk
Preparation time
Cooking time


For 4 Person(s)


  • 2 whole chicken breasts
  • 1/4 cup(s) Grace Vinegar
  • 4 cup(s) water
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) black pepper
  • 2 tablespoon(s) Grace Vegetable Oil
  • 1 tablespoon(s) curry powder
  • 2 tablespoon(s) ginger, chopped
  • 3 clove(s) garlic, minced
  • 1/2 teaspoon(s) scotch bonnet pepper, finely chopped
  • 1 stalk(s) escallion, chopped
  • 1 can(s) Grace Coconut Milk
  • 1/2 cup(s) chicken stock
  • 1 sprig(s) thyme
  • 1 whole scotch bonnet pepper
  • 2 tablespoon(s) red sweet pepper, julienne
  • 2 tablespoon(s) green sweet pepper, julienne
  • 2 tablespoon(s) yellow sweet pepper, julienne

Curried Chicken in Coconut Milk Directions

  1. De-bone chicken breasts, cut into strips and wash with a vinegar and water solution, season with salt and black pepper.
  2. Heat Grace Vegetable Oil in a large skillet, add curry powder and allow to burn; add ginger, garlic, scotch bonnet pepper and escallion and stir.
  3. Add chicken breasts and mix well.  Allow to cook for 5 minutes.
  4. Add Grace Coconut Milk and chicken stock, mix thoroughly.
  5. Add thyme and the whole scotch bonnet pepper and allow to simmer for approximately 7 minutes.

    To Serve: Spoon into container, garnish with green, yellow and red sweet peppers and serve with your favourite starch.

    Method Note: To make chicken stock - dissolve 1 packet of Grace Cock Soup Mix in 2 cups of boiling water. Allow to stand for 10 minutes then strain.  Use stock as directed.

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