Curried Coconut Chicken
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Description
Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
- 1 teaspoon salt and pepper, or to taste
- 1 ½ tablespoons vegetable oil
- 2 tablespoons curry powder
- ½ 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
- 1. Season chicken pieces with salt and pepper.
- 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.
- 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.
Nutrition Facts
serving: 6 servings
calories: 374.6 kcal
carbohydrates: 16.7 g
protein: 32.2 g
saturated fat: 13.8 g
cholesterol: 78 mg
sodium: 806.7 mg
fiber: 2.8 g
sugar: 10.6 g
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