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Thursday, September 15, 2011

Coconut Curry Chicken from

Coconut Curry Chicken from

If you love Indian food you will love this. My kids 
aren't too keen on curry so it wasn't one of their favorites, but I loved it!

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 (optional, depending on how spicy you like it. We like it HOT, so we did about 2 tsp.)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 golden potatoes, cut into chunks
1 (14 ounce) can coconut milk
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)

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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