Coconut Curry with Chicken Recipe

from Stonewall Kitchens, featuring Coconut Curry Simmering Sauce

The blend of spices that create curry originate from Southeast Asia. The term “curry” has come to mean a variety of spices indigenous to a specific region and has become popular in British and Caribbean cuisines. Cayenne, ginger, jalapeños, mangoes and coconut cream are just some of the layers of flavors you will taste in this sauce that is indeed a tapestry of flavors. Use in this traditional chicken recipe or try it with shrimp, pork or tofu.


4 boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
1 jar Stonewall Kitchen Coconut Curry Simmering Sauce
1/4 cup flour
Salt and pepper
2 Tablespoons olive oil
1 Tablespoon butter
Cilantro, chopped for garnish


1. Place flour in a medium-size bowl. Dredge chicken pieces in flour, tapping off excess flour. Season with salt and pepper.
2. Heat olive oil and butter in a large heavy straight sided sauté pan over medium-high heat until it shimmers, but does not smoke. Add the chicken pieces in small batches and sauté until they are a rich golden brown on all sides. When all batches are done, drain any remaining fat.
3. Return chicken to pan and add the jar of Coconut Curry Simmering Sauce. Simmer 10-15 minutes until hot.
4. Serve over your favorite jasmine rice recipe and garnish with fresh chopped cilantro.

Ask about more simmering sauces from Stonewall at the Bandon Mercantile, including Chicken Marsala, Artichoke Piccata, Cacciatore, Tikka Masala and more.

Recipe and food photo from Stonewall Kitchens. Product display photos by Geneva Miller.