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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boneless, skinless chicken breasts cut into 1/2 inch chunks
1 tsp
1 1/2 Tbsp
vegetable oil
2 Tbsp
curry powder
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


  • 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.

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About Curried Coconut Chicken

Course/Dish: Chicken

Show 7 Comments & Reviews

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