Coconut Curry Chicken
Main Course
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Cook Time
1 h
Servings
6
Difficulty
Easy
Prep Time
20 Min
Description
This coconut curry chicken is a flavorful and comforting dish that's surprisingly easy to make. I've been making this recipe for years, and it's always a hit with my family. The chicken is tender and juicy, and the coconut milk adds a creamy richness that perfectly complements the curry spices. It's a great weeknight meal that's ready in about an hour. Serve it with rice or naan bread for a complete and satisfying dinner. Feel free to adjust the amount of curry powder to your liking for a milder or spicier dish.
Ingredients (11 ingredients)
-
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
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salt
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ground black pepper
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1.5 tbsp vegetable oil
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2 tbsp curry powder
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0.5 piece onion, thinly sliced
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2 clove garlic, crushed
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14.5 ounce stewed, diced tomatoes
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14 ounce coconut milk
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8 ounce tomato sauce
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3 tbsp sugar
Preparation (4 steps)
Season Chicken
Season the 2 pounds of boneless, skinless chicken breasts, cut into 1/2-inch chunks, with salt and ground black pepper to taste. Set aside.
Prepare Curry Base
Add 1 ½ tablespoons of vegetable oil to a large skillet and heat over medium-high heat. Cook and stir 2 tablespoons of curry powder in the hot oil for 1 minute. Stir in ½ thinly sliced onion and 2 crushed cloves of garlic; cook for 1 minute.
Cook Chicken
Add the seasoned chicken to the skillet, tossing lightly to coat with the curry oil. Reduce heat to medium and cook, stirring occasionally, until the chicken is no longer pink in the center and the juices run clear, about 7 to 10 minutes.
Add Remaining Ingredients
Stir in 1 (14.5 ounce) can of stewed, diced tomatoes, 1 (14 ounce) can of coconut milk, 1 (8 ounce) can of tomato sauce, and 3 tablespoons of sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes.
Finished cooking? Great! 🎉
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Created by
Amelia Harris
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