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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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

Directions Step-By-Step

1
season 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.
2
Add chicken; tossing lightly to cover completely with curry oil.
3
Reduce heat to medium and cook for 7-10 minutes or until chicken is no longer pink in the center and juices run clear.
4
Pour in coconut milk, tomatoes, tomato sauce and sugar, stirring to combine.
5
Cover and simmer, stirring occasionally for approximately 30-40 minutes and serve over Hot steamed rice.

About this Recipe

Course/Dish: Chicken