Name: Curried Coconut Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Boneless skinless chicken breasts, cut into 1/2-inch chunks - 2 pounds; Salt and ground black pepper to taste - 2 pounds; Vegetable oil - 1 ½ tablespoons; Curry powder - 2 tablespoons; Onion, thinly sliced - ½; Garlic, crushed - 2 cloves; Stewed, diced tomatoes - 1 (14.5 ounce) can; Coconut milk - 1 (14 ounce) can; Tomato sauce - 1 (8 ounce) can; Sugar - 3 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Curried Coconut Chicken

1. Boneless skinless chicken breasts, cut into 1/2-inch chunks - 2 pounds

2. Salt and ground black pepper to taste - 2 pounds

3. Vegetable oil - 1 ½ tablespoons

4. Curry powder - 2 tablespoons

5. Onion, thinly sliced - ½

6. Garlic, crushed - 2 cloves

7. Stewed, diced tomatoes - 1 (14.5 ounce) can

8. Coconut milk - 1 (14 ounce) can

9. Tomato sauce - 1 (8 ounce) can

10. Sugar - 3 tablespoons

How to cook deliciously - Curried Coconut Chicken

1. Stage

Season chicken pieces with salt and pepper; set aside.

2. Stage

Heat oil in a large skillet over medium-high heat. Cook and stir curry powder in hot oil for 1 minute. Stir in onions and garlic; cook 1 minute. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.

3. Stage

Stir tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes.