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Curried Coconut Chicken
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Creamy chicken coconut curry: Cubed chicken breast in tomato-coconut sauce for a quick stovetop dinner.
Ingredients:
  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
  • salt and ground black pepper to taste
  • 1.5 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 0.5 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 (14.5 ounce) can stewed, diced tomatoes
  • 1 (14 ounce) can coconut milk
  • 1 (8 ounce) can tomato sauce
  • 3 tablespoons sugar
Instructions:
  • Season the chicken pieces generously with salt and pepper, then set them aside.
  • In a large skillet over medium-high heat, heat oil. Sauté curry powder in the hot oil for 1 minute. Add onions and garlic, cook for another minute. Add chicken, coat with curry oil, and cook over medium heat until no longer pink, about 7-10 minutes. Stir occasionally.
  • Combine tomatoes, coconut milk, tomato sauce, and sugar in the skillet. Cover and simmer, stirring occasionally, for 30-40 minutes.

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