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
prep time15 Min
cook time40 Min
Ingredients For curried coconut chicken
boneless, skinless chicken breasts cut into 1/2 inch chunks
1 1/2 Tbsp
onion, thinly sliced
coconut milk, unsweetened
14.5 oz can stewed, diced tomatoes
How To Make curried coconut chicken
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.
Add chicken; tossing lightly to cover completely with curry oil.
Reduce heat to medium and cook for 7-10 minutes or until chicken is no longer pink in the center and juices run clear.
Pour in coconut milk, tomatoes, tomato sauce and sugar, stirring to combine.
Cover and simmer, stirring occasionally for approximately 30-40 minutes and serve over Hot steamed rice.
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