Categories: chicken, dinner, indian

Ingredients

• 2 lb chicken breasts, boneless/skinless and chopped into 1/2" chunks
• 1 tsp salt and pepper, or to taste
• 1.5 tbsp vegetable oil
• 2 tbsp curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic
• 1 can cocnut milk, 14 oz
• 1 can stewed, diced tomatoes (14.5 oz)
• 1 can tomato sauce (8 oz)
• 3 tbsp sugar

Directions

1. Season chicken pieces with salt and pepper

2. Heat oil and curry powder in a large skillet over medium-high heat for 2 minutes

3. Stir in onions and garlic, cook 1 minute more

4. Add chicken, tossing lightly to coat with curry oil

5. Reduce heat to medium and cook for 7-10 minutes, or until chicken is no longer pink in center and juice runs clear

6. Pour cocunut milk, tomatoes, tomato sauce and sugar into the pan, and stir to combine

7. Cover and simmer, stirring occasionally, for 30-40 minutes

Email to a friend | Print this recipe | Back