Coconut Curry Chicken

Posted on

Coconut Curry Chicken

  1. Prep Time :20 mins
  2. Cook Time : 50 mins
  3. Total Time : 1 hr 10 mins

A simple coconut and tomato based curry that is not too spicy. Served this creamy and delicious dish with steamed white rice.

  1. Course : Main Course
  2. Servings : 6 servings
  3. Calories : 412 kcal

 

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!

Leave a Reply

Your email address will not be published. Required fields are marked *