Curried Coconut Chicken
(from Amanda_Rose’s recipe box)
Prep time: 25 minutes
Cook time: 60 minutes
Serves 2 people
Ingredients
- 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
- 1/2 teaspoon salt and pepper, or to taste
- 1/2 tablespoons vegetable oil
- 2/3 tablespoons curry powder
- 1/8 onion, thinly sliced
- 2/3 cloves garlic, crushed
- 1/3 (14 ounce) can coconut milk
- 1/3 (14.5 ounce) can stewed, diced tomatoes
- 1/3 (8 ounce) can tomato sauce
- 1 tablespoon sugar
Directions
-
Season chicken pieces with salt and pepper.
-
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.
-
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 60 minutes.