Coconut Curry Chicken

Saturday, August 3, 2013

Looking for an easy crowd pleaser to whip up this weekend? Look no further, friends. This coconut curry chicken recipe is one of my favorites and it's SO, so easy. *Bonus*
(To see the 'original' recipe, click here)
The key to making good curry anything, is to make sure you sauté the curry powder in either oil or butter for a few minutes 'before' you add any other ingredients. This allows the curry flavor to really infuse whatever it is you're cooking. It sort of draws out the flavor in the spice. 
Next you add your onion and garlic and cook for about 1 minute. 
Evenly coat and stir. 
Add the chicken and allow it to mix thoroughly with the curry. Reduce your heat to medium and cook until chicken is no longer pink in center. 
Lastly, add the coconut milk, tomatoes, tomato sauce, and sugar into the pan and stir to combine. Cover and simmer everything for about 30-40 minutes. Serve over rice. 
The #1 secret to this meal- Don't hurry the curry. ;) Make sure you let everything simmer to perfection. You'll be glad you did! Enjoy- this is a household favorite! Have a great weekend friends, and thank you so much for reading.

Coconut Curry Chicken:

Ingredients: 
  • 1 1/2 pounds of boneless, skinless chicken breasts- cut into chunks 
  • 1 teaspoon of salt and pepper to taste 
  • 1 1/2 tablespoons vegetable oil 
  • 2 tablespoons curry powder 
  • 1/2 onion, thinly sliced 
  • 2 cloves garlic, minced 
  • 1 (14 oz) can coconut milk 
  • 1 (14.5 oz) can diced tomatoes 
  • 1 (8 oz) can tomato sauce 
  • 3 tablespoons sugar 
Method:
  1. Season chicken pieces with salt and pepper
  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. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.



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