Coconut Chicken Curry
Author: www.ZoomYummy.com
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 1 pound (450 grams) boneless skinless chicken breasts, cut into ½-inch (1¼ cm) chunks
- 1 teaspoon salt (plus more to taste, if desired)
- ¼ tsp pepper (plus more to taste, if desired)
- 2 tablespoons vegetable oil
- 1½ tablespoons curry powder
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 13.5-oz (400 ml) can coconut milk
- 1 13.5-oz (400 gram) can stewed, diced tomatoes, with juice
- 1 tablespoons sugar
- Season chicken pieces with salt and pepper.
- In a skillet or non-stick pan, heat the oil and curry powder over medium-high heat for two minutes.
- Stir in the onions, cook until softened.
- Stir in the crushed garlic. Cook about 30 seconds, until fragrant.
- Add the chicken pieces, tossing them lightly to coat with the curry oil. Reduce the heat to medium and cook for 5 minutes
- Pour the coconut milk, tomatoes and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 25 minutes.
- Enjoy!
Recipe by Zoom Yummy - Crochet, Food, Photography at https://zoomyummy.com/2016/04/22/curried-coconut-chicken/
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