High-Performance Fast Food at Your Finger Tips: Curried & Coconut Chicken Breasts Recipe

Curried & Coconut Chicken Breasts


4 breast about, 5 oz. each – Chicken breasts, boneless/skinless
2 tsp. Olive oil
1 tsp. Ginger, fresh
1 Clove Garlic
½ green stalk only Green onion or scallions
1 tsp. Parsley, fresh
2 tsp. Curry spice
½ tsp. Sea salt
1/8 tsp. Cayenne pepper
1 tbsp. Coconut milk

Pre-heat oven to 350 degrees.
Trim chicken breast of any fat.

1. Mince garlic clove, ginger, green onion, and parsley, combine in bowl.
2. Add curry spice, salt, cayenne pepper, and coconut milk to same bowl and combine evenly.
3. Place chicken breasts in bowl and let marinate for 10-15 minutes if desired.
4. Rub cookie sheet or spray with olive oil (or cover the pan with parchment paper).
5. Place chicken on the sheet pan.
6. Bake for approx. 30 minutes or until juices run clear (internal temperature of the chicken breast should be 168°F)

Chef’s Tips: You can marinate the chicken in the curry spices and coconut milk for up to 2 hours before cooking.  This chicken can be baked, grilled, or broiled.



  1. Diane Tracey said

    Always appreciate a good recipe!

    Love to all,

    • swhteam said

      So glad you you like it! Enjoy =)

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