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.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
375 Calories
Recipe Instructions
Step 1
Season chicken pieces with salt and pepper; set aside.
Step 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.
Step 3
Stir tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes.
Ingredients
1 (14 ounce) can coconut milk
1 ½ tablespoons vegetable oil
1 (8 ounce) can tomato sauce
salt and ground black pepper to taste
2 cloves garlic, crushed
2 tablespoons curry powder
½ onion, thinly sliced
3 tablespoons sugar
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
