Coconut Curry Chicken
Ingredients
- 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
- Salt and pepper
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 can (14 ounce) coconut milk
- 1 can (14.5 ounce) diced tomato, drained
- 1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available)
- 3 tablespoons sugar
Instructions
- Season the chicken chunks with salt and pepper.
- Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
- Add garlic and onions and cook for 1 minute.
- Add chicken chunks and toss lightly to coat with the curry oil mixture.
- Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
- Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
- Serve immediately, over rice. Enjoy!
Recipe Notes
- If you find that there is too much sauce for your taste, you can simmer for longer to reduce the sauce to the desired amount.
- I used Thai Kitchen coconut milk . The coconut milk was quite thick out of the can.
- A few people are wondering the type of curry powder I used. I used McCormick brand and is simply labeled as "Curry Powder". (example here)
- Recipe source: All Recipes
