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Chicken Curry with Raisins, Almonds and Coconut

4 servings


Ethnic Cuisine

Nutritional Facts Per Serving

38.4 g
15.9 g
3 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 394
  • Fat 19.6 g
    • Saturated   5.0 g
    • + Trans 
  • Cholesterol 82 mg
  • Sodium   677 mg
  • Carbohydrate 15.9 g
    • Fibre   3 g
    • Sugars  
  • Protein 38.4 g
    • Vitamin A 1 %
    • Vitamin C 5 %
    • Calcium 4 %
    • Iron 14 %


Heat the oil in a large skillet over medium high heat. Season the chicken with salt and pepper, and then add it and the onion to the skillet. Cook until chicken is golden brown, about 5 minutes. Stir in curry paste and flour and cook 2-3 minutes more. Slowly, stirring constantly, pour in the stock. Mix in the raisins, coconut and almonds and
bring to a boil. Adjust heat until mixture gently simmers. Simmer 15-20 minutes, or until chicken is tender and sauce is very flavourful. Add additional stock if curry become too thick during this process.

Serving Suggestions

Serve the curry with steamed long grain, basmati or jasmine rice and Indian-style bread such as chapatti or naan. Top the curry tableside with spoonfuls of chutney, lime pickle and/or yogurt.

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