Coconut Chicken Curry with Bulgur Pilaf

A couple of weeks ago, I was having guests for both Shabbos meals and realized that I hadn’t prepared enough chicken.  It was too late to run out and buy more, so I looked to see if there was anything in the freezer that I could use to enhance the menu.  I found a couple of pounds of chicken breasts, which were there because I never could decide what to do with them!  My kids don’t care for white meat since they think it’s dry, so I looked for a way to prepare this that everyone would enjoy.  I adapted a recipe from the Joy of Cooking, and this was a huge hit with my guests and family, so much so that my kids asked if from now on I can make this instead of our traditional roast chicken!

Coconut Chicken Curry

  • 2 pounds of chicken breasts (you can also use thighs)
  • 1 c. chopped onions
  • 1 large carrot, sliced
  •  2 scallions, chopped
  • 1 T. finely chopped peeled fresh ginger
  • 3 cloves of garlic, minced
  • 1/2 can of coconut cream (you can use a whole can of coconut milk but I find it more economical to use cream and dilute it with water)
  • 1 T. curry powder (I used a combination of tumeric and cumin)
  • 1 t. salt

Saute the onions, carrots, scallions, ginger and garlic until soft.  Then add half of a can of coconut cream.  Fill the empty coconut cream can halfway with water, and pour that in the pan as well.  Add the spices, mix thoroughly, and bring the mixture to a boil.

Then add in the chicken, reduce the heat to simmer and cover the pan while it simmers for 20 minutes or until the chicken is cooked.  White meat cooks fast, so don’t leave this in too long.  It should be tender and flavorful.

You can serve this with cooked rice, but what I served it with was bulgur pilaf:

Bulgur with Sauteed Onions and Raisins

  •  1 c. chopped onion
  • 1 c. raisins (I used golden raisins but you can use any dried fruit that appeals to you)
  • 1 1/2 c. uncooked bulgur (cracked wheat)
  • 1/2 t. cinnamon
  • salt and pepper to taste

Firstly, prepare the bulgur.  Put 1.5 cups of bulgur in a pot or heat proof container, add in a bit of salt and pepper as well as the cinnamon. Then pour 1.5 cups of boiling water over it all, stir it, and let it sit until the water is fully absorbed and the bulgur is soft.

While you let the bulgur sit and steam, saute the onions in oil.  When they are soft and slightly browned, add in the dried fruit.   Stir this into the bulgur mixture.  Voila!  That’s all there is to it.

This is absolutely delicious served warm with the coconut chicken curry above.


(This is part of Real Food Wednesdays.)

3 thoughts on “Coconut Chicken Curry with Bulgur Pilaf

  1. I made this for shabbat it was so good!!
    We added the bulgar without spices after it was cooked directly to the sauce and cut up the chicken after it finished cooking. Very yum!!

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