Quick Island Curry with Chicken, Raisins, and Coconut Milk

  • Yield 4 servings
  • Prep 12 minutes
  • Cook 20 minutes

This perfect blend of savory, sweet and heat goes from prep to table in minutes.

It's a mini-vacation on an exotic tropic isle for the whole family!


3 tablespoons peanut oil
2 large sweet onions, chopped
4 tablespoons curry powder
2 teaspoons minced fresh gingerroot
2 teaspoons crushed red pepper flakes
2 ripe tomatoes, peeled and chopped
4 cups chopped cooked chicken
1 cup California Raisins
1 cup coconut milk
Juice of 1 lime
1/3 cup chopped fresh cilantro


  1. Heat oil in large skillet over medium-high heat. Add onions and saute  4 minutes, or until softened. Sprinkle with curry, ginger and pepper flakes; cook, stirring, 1 minute. Add chopped tomatoes to skillet and cook, stirring, 2 minutes more. Stir in chicken, raisins, coconut milk and lime juice. Cover and reduce heat to medium. Simmer 15 minutes. Garnish with chopped cilantro.



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