curried coconut chicken

Name: Curried Coconut Chicken
Prep time: 15 min
Cook time: 40 min
Ingredients: 2 - boneless, skinless chicken breasts cut into 1/2 inch chunks; 1 teaspoon(s) salt; 1 1/2 tablespoon(s) vegetable oil; 2 tablespoon(s) curry powder; 1/2 - onion, thinly sliced; 2 clove(s) garlic, crushed; 14 ounce(s) coconut milk, unsweetened; 1 can(s) 14.5 oz can stewed, diced tomatoes; 8 ounce(s) tomato sauce; 3 tablespoon(s) sugar

(3 RATINGS)

115 Pinches 1 Photo

Kat Ryan

Clayton, NC

Updated on Jan 1, 2010

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

Rate

prep time 15 Min

cook time 40 Min

method ---

yield

Ingredients

2 - boneless, skinless chicken breasts cut into 1/2 inch chunks
1 teaspoon salt
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 - onion, thinly sliced
2 cloves garlic, crushed
14 ounces coconut milk, unsweetened
1 can 14.5 oz can stewed, diced tomatoes
8 ounces tomato sauce
3 tablespoons sugar

How To Make curried coconut chicken

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.

Step 2

Add chicken; tossing lightly to cover completely with curry oil.
Step 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.
Step 4

Pour in coconut milk, tomatoes, tomato sauce and sugar, stirring to combine.
Step 5

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