- 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.
- * Note, we usually add a bit more oil, sugar and curry. Enjoy.
Season chicken pieces with salt and pep
7 comments:
thanks for the recipe! FYI: IGA only carries coconut milk powder. You just have to add your own water :)
They sell canned coconut milk also it is in the isle by the powdered milk and coffee, I think you can also get it in the cooking isle.
They usually sell it there but they don't have it right now. I had to buy the powdered stuff, too.
I made this twice recently and we still love it. It really has a great flavor. I haven't tried this but I've heard it's yummy with potatoes added.
I found your blog through Ashlee and LOVE it! I tried this recently and my husband- a meat and potatoes guy and picky eater- loved it. I just finished off my left overs today- yum. I love that these are tried and true recipes. Thanks!
Tried it and loved it. I'll make it again, and next time try it with some vegetables, maybe peas and carrots or bell peppers.
Yes, yes. We add potatoes, carrots, and water chestnuts and we love this recipe! Yum.
Post a Comment