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Chicken Coconut Curry
Chicken Coconut Curry
A Chicken Curry recipe with a kick.
Ingredients
- 2 pounds boneless skinless chicken breasts cut into 1/2-inch chunks or strips
- 1 teaspoon salt and pepper or to taste
- 1 1/2 tablespoons vegetable oil
- 2-3 Tbsp. curry powder
- 1-2 tsp. cayenne
- 1/2 onion thinly sliced
- 2 cloves garlic crushed
- 4 golden potatoes cut into chunks
- 1 14 ounce can coconut milk (I used light)
- 1 14.5 ounce can stewed, diced tomatoes
- 1 8 ounce can tomato sauce
- 1/2 bunch cilantro chopped
- 3 tablespoons sugar
- Jasmine rice cooked
Instructions
- Season chicken pieces with salt and pepper. Heat oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes.
- Stir in onions and garlic, and cook 10 minutes more or until onions are very clear.
- 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.
- Add potatoes, then add coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar into the pan, and stir to combine.
- Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. Serve with Jasmine rice and garnish with cilantro.
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