Description
Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
- 1 teaspoon salt and pepper, or to taste
- 1 ½ tablespoons vegetable oil
- 2 tablespoons curry powder
- ½ onion, thinly sliced
- 2 cloves garlic, crushed
- 1 (14 ounce) can coconut milk
- 1 (14.5 ounce) can stewed, diced tomatoes
- 1 (8 ounce) can tomato sauce
- 3 tablespoons sugar
Instructions
- Season chicken pieces with salt and pepper; set aside.
- Heat oil in a large skillet over medium-high heat. Cook and stir curry powder in hot oil for 1 minute. Stir in onions and garlic; cook 1 minute. Add chicken
- tossing lightly to coat with curry oil. Reduce heat to medium and cook
- stirring occasionally
- until chicken is no longer pink in the center and juices run clear
- 7 to 10 minutes.
- Stir tomatoes
- coconut milk
- tomato sauce
- and sugar into the skillet. Cover and simmer
- stirring occasionally
- for 30 to 40 minutes.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 6