Tim's Chicken Curry

KatheyJo Hickey-Van Otten

By
@KatheyHickeyVanOtten

My son loves to cook food from India and Pakistan. He experiments a lot and it turns out really good. Give it a try!!


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
5-6
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

2 lb
boneless, skinless chicken breasts, cut into 1/2 chunks
1 tsp
salt and pepper or "to taste"
1 1/2 Tbsp
olive oil
2 Tbsp
curry powder
1/2 small
onion, thinly sliced
2
garlic cloves, crushed
1 can(s)
coconut milk, (14 oas)
1 can(s)
stewed, diced tomatoes
1 can(s)
tomato sauce, (8oz)
3 Tbsp
sugar
3 c
rice, any kind, follow instructions on package

Step-By-Step

1Season 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.

2Add 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.

3Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

4Cook rice as usual, with the instructions on the package. Place the meat mixture on the top of the rice.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Chicken
Regional Style: Indian