Curried Coconut Chicken

Kat Ryan


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


★★★★★ 3 votes

15 Min
40 Min


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  • 2
    boneless, skinless chicken breasts cut into 1/2 inch chunks
  • 1 tsp
  • 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

How to Make Curried Coconut Chicken


  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.

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About Curried Coconut Chicken

Course/Dish: Chicken

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