Curried Coconut Chicken
From cheffiona 13 years ago
- Prep: 20 minutes Co to make
- Serves 6 servings
This is a tasty dish and great served with rice and vegetables. And you can adjust the curry flavor to suit your taste.
Ingredients
- 2 pounds of boneless, skinless chicken breasts cut into 1/2 inch cubes shopping list
- 1 teaspoon salt and pepper, or to your taste shopping list
- 1 1/2 tablespoons vegetable or olive oil shopping list
- 2 tablespoons curry powder or to your taste shopping list
- 1/2 onion, thinly sliced shopping list
- 2 cloves of garlis, crushed shopping list
- 1 (14 ounce ) can coconut milk shopping list
- 1 (14.5) can diced tomatoes shopping list
- 1 (8 ounce) can tomato sauce shopping list
- 3 tablespoons sugar shopping list
How to make it
- 1. Season the chicken pieces with salt and pepper.
- 2. Heat the oil and curry powder in a large skillet over medium-high heat for about two minutes.
- 3. Stir in the onions and garlic and cook 1 more minute.
- 4. Add chicken, tossing lightly to coat with curry oil.
- 5. Reduce heat to medium and cook for 7-10 minutes or until the chicken is no longer pink in center and juices run clear.
- 6. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan and stir to combine.
- 7. Cover and simmer stirring occasionally for approximately 30-40 minutes.
- 8. And then serve over a bed of rice and some fresh veggies.
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