Curried Coconut Chicken

Kat Ryan

By
@Katdotson

My mother was from Thailand, and passed on several Thai recipes from her family. This recipe is great served as a weekly meal or for when guests arrive


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Rating:
★★★★★ 3 votes
Comments:
Prep:
15 Min
Cook:
40 Min

Ingredients

2
boneless, skinless chicken breasts cut into 1/2 inch chunks
1 tsp
salt
1 1/2 Tbsp
vegetable oil
2 Tbsp
curry powder
1/2
onion, thinly sliced
2 clove
garlic, crushed
14 oz
coconut milk, unsweetened
1 can(s)
14.5 oz can stewed, diced tomatoes
8 oz
tomato sauce
3 Tbsp
sugar

Step-By-Step

1season chicken pieces with salt and pepper. Heat oil and curry powder in a large skillet over medium heat for two minutes. (be careful not to stand over the pan, curry powder can be overwhelming..)Sir in onions and garlic, cook for 1 minute.

2Add chicken; tossing lightly to cover completely with curry oil.

3Reduce heat to medium and cook for 7-10 minutes or until chicken is no longer pink in the center and juices run clear.

4Pour in coconut milk, tomatoes, tomato sauce and sugar, stirring to combine.

5Cover and simmer, stirring occasionally for approximately 30-40 minutes and serve over Hot steamed rice.

About this Recipe

Course/Dish: Chicken