Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
375 Calories
Recipe Instructions
Step 1
Season chicken pieces with salt and pepper.
Step 2
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Step 3
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Ingredients
1 (14 ounce) can coconut milk
1 ½ tablespoons vegetable oil
1 (8 ounce) can tomato sauce
2 cloves garlic, crushed
2 tablespoons curry powder
½ onion, thinly sliced
3 tablespoons sugar
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
