Sweet Curried Chicken
Indulge in the comforting warmth of Sweet Curried Chicken, a vibrant dish that balances the bold flavors of curry spices with a touch of natural sweetness. Tender pieces of chicken are sautéed to golden perfection, then simmered in a creamy coconut milk sauce infused with aromatic garlic, ginger, and a blend of curry powder, turmeric, and cumin. A hint of honey and the addition of plump raisins create a delightful contrast to the savory spices, making every bite irresistibly flavorful. Perfectly paired with a bed of fluffy rice and a garnish of fresh cilantro, this quick and easy recipe comes together in just 45 minutes, making it a delicious weeknight dinner or a crowd-pleasing centerpiece for your next gathering. Whether you're a fan of Indian-inspired cuisine or looking to spice up your dinner routine, this Sweet Curried Chicken is sure to impress!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts or thighs
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon, minced fresh ginger
- 2 tablespoons curry powder
- 0.5 teaspoon turmeric
- 1 teaspoon cumin
- 0.25 teaspoon cayenne pepper
- 1 cup canned coconut milk
- 0.5 cup chicken broth
- 2 tablespoons honey
- 0.25 cup raisins
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro (optional, for garnish)
- 4 cups cooked rice
Instructions
Cut the chicken breasts or thighs into bite-sized pieces and season with salt and black pepper.
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Add the chicken pieces to the skillet and cook until browned on all sides (about 5-6 minutes). Remove the chicken from the pan and set aside.
In the same pan, add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
Add the curry powder, turmeric, cumin, and cayenne pepper, stirring until the spices coat the onions and become aromatic (about 1 minute).
Pour in the coconut milk and chicken broth, scraping the bottom of the pan to deglaze and incorporate any browned bits.
Stir in the honey and raisins, then return the cooked chicken to the pan.
Reduce the heat to medium-low, cover, and let the mixture simmer for 15 minutes, allowing the chicken to cook through and the flavors to meld.
Taste and adjust seasoning if needed, adding more salt, pepper, or honey to your preference.
Serve hot over cooked rice and garnish with fresh chopped cilantro, if desired.
Nutrition Facts
Calories |
3314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 7299 mg | 317% | |
| Total Carbohydrate | 321.4 g | 117% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 75.0 g | ||
| Protein | 247.7 g | 495% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 306 mg | 24% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 3478 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
