This chicken coconut curry recipe features chicken simmered in coconut milk and tomatoes for a mouthwatering hint of the tropics! Goes well with rice and vegetables.
Ingredients
- 2 pounds boneless skinless chicken breasts , cut into 1/2-inch chunks
- salt and ground black pepper to taste
- 1.5 tablespoons vegetable oil
- 2 tablespoons curry powder
- 0.5 onion , thinly sliced
- 2 cloves garlic , crushed
- 1 can stewed , 14.5 ounce
- 1 can coconut milk , 14 ounce
- 1 can tomato sauce , 8 ounce
- 3 tablespoons sugar
Instructions
-
1
Season chicken pieces with salt and pepper; set aside.
-
2
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.
-
3
Stir tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes.
Nutrition Facts
Per serving
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