Curried Coconut Chicken
Curried chicken simmered in coconut milk and tomatoes makes for a
mouthwatering hint of the tropics! Goes great with rice and vegetables.
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 10 Minutes
Yields: 6 servings
INGREDIENTS
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks 1
teaspoon 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 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes 1 (8 ounce) can tomato sauce
3 tablespoons sugar
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.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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