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Curried Coconut Chicken
- 1 boneless skinless chicken breasts, cut into 1/2-inch chunks
- 1 teaspoon salt and pepper, or to taste
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 (14 ounce) can coconut milk
- 1 (14.5 ounce) can stewed, diced tomatoes
- 1 (8 ounce) can tomato sauce
- 3 tablespoons sugar
Method:
- 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 30 to 40 minutes.
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