10 minutes prep time 50 minutes cook time Ready in 1h 10m
Ingredients
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks1 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
Directions
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.
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.
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
Submitted by Shauna Oakes
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