Wednesday, April 20, 2016

Curried Coconut Chicken

So so good!  I found this on but I made two very important changes - I do not cook the chicken until the very end.  I have found that if you cook chicken really long it becomes tough!  I also use tomato paste instead of tomato sauce, that cuts the cooking time down. If you want a runnier sauce then use the tomato sauce as listed 

10 minutes prep time   50 minutes cook time   Ready in 1h 10m


2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
 2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes with juice
4 T can tomato paste or 1 (8 ounce) can tomato sauce
3 tablespoons sugar


1. Season chicken pieces with salt and pepper. Set aside.
2.Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. 
3. Pour coconut milk, tomatoes, tomato paste, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
4. Increase heat to medium, and add chicken.
5. Cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

Serve over Rice/Quinoa mix

Submitted by Shauna Oakes

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