ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Curry Bar

Photo: Brian Kennedy; Styling: Lindsey Lower

Hands-on time 19 mins
Total time 35 mins

Serves 8 (serving size: 3/4 cup curry mixture; 1/2 cup rice; about 1 tablespoon each coconut, almonds, raisins, banana chips, and green onions; 1 1/2 teaspoons cilantro; 1 1/2 teaspoons mint; and 1 lime wedge)

Kids will have fun making their own custom creations when you set out lots of tasty topping options. Precook a big batch of brown rice; freeze some to serve later.


  • 1 tablespoon canola oil
  • 1 large white onion, vertically sliced
  • 2 garlic cloves, minced
  • 2 pounds skinless, boneless chicken thighs, cut into 1-inch-thick slices
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1 cup unsalted chicken stock
  • 1 cup light coconut milk
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup flaked unsweetened coconut, toasted
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup golden raisins
  • 1/2 cup dried banana chips
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup thinly sliced mint leaves
  • 8 lime wedges
  • 4 cups precooked brown rice

Nutrition Information

  • calories 409
  • fat 16.6 g
  • satfat 7 g
  • monofat 3.6 g
  • polyfat 1.7 g
  • protein 29 g
  • carbohydrate 38 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 417 mg
  • calcium 66 mg

How to Make It

  1. Heat oil in a large skillet over medium-high heat. Add white onion and garlic; sauté 5 minutes, stirring frequently. Add chicken, curry powder, and salt, tossing to coat. Cook 7 minutes or until chicken is thoroughly cooked, stirring occasionally. Add stock, coconut milk, and pepper; bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until sauce thickens, stirring occasionally.

  2. Place coconut, almonds, raisins, banana chips, green onions, cilantro, mint, and lime wedges each in small serving bowls. Spoon 1/2 cup rice into each of 8 shallow bowls; top each serving with about 3/4 cup chicken mixture. Serve immediately along with toppings.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

We Heart Cooking: Totally Tasty Food for Kids, a collaboration with Cooking Light.