COCONUT CURRY CHICKEN



Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hrs 10 mins
 
Course: Main Course
Servings: 6 servings
Calories: 412 kcal

Ingredients
  • 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
  • Salt and pepper or to taste
  • 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
  • 1 can (8 ounce) tomato sauce
  • 3 tablespoons sugar

Instructions
  1. Season the chicken chunks with salt and pepper.
  2. 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.
  3. Add garlic and onions and cook for 1 minute.
  4. Add chicken chunks and toss lightly to coat with the curry oil mixture.
  5. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  6. 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.
  7. 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.

- A few people are wondering the type of curry powder I used. I used McCormick brand and is simply labeled as "Curry Powder".

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