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Curried Coconut Chicken

Jeannette.Derner's picture
"Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables."
Ingredients
  Boneless skinless chicken breasts 2 Pound, cut into 1/2 inch chunks
  Vegetable oil 1 1⁄2 Tablespoon
  Curry powder 2 Tablespoon
  Onion 1⁄2 , thinly sliced
  Garlic 2 Clove (10 gm), crushed
  Canned coconut milk 14 Ounce
  Canned stewed diced tomatoes 14 1⁄2 Ounce
  Canned tomato sauce 8 Ounce
  Sugar 3 Tablespoon
  Salt 1 Teaspoon (or to taste)
  Pepper 1 Teaspoon (or to taste)
Directions

Season chicken pieces with salt and pepper.
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.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Spicy, Buttery
Method: 
Stir Fried
Dish: 
Dry Curry
Occasion: 
Christmas, Holi, Wedding
Interest: 
Holiday, Kids, Gourmet, Party, Healthy
Ingredient: 
Chicken, Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
95 Minutes
Servings: 
5

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Your rating: None
3.72
Average: 3.7 (5 votes)

2 Comments

Tamara.Maslar's picture
Looks great, I can't wait to try it, I love cooking with coconut milk. Tamara
Mat's picture
The picture looks good, it's got green peas, cubes etc but it does not match the incredients.