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Chicken Coconut Curry

chris
A Chicken Curry recipe with a kick.
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Course Main Course

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.
Keyword Chicken, Coconut, Curry
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