This chicken coconut curry recipe is an easy stovetop dinner made with cubed chicken breast meat cooked in a creamy tomato and coconut milk sauce.
Prep Time
20 mins mins
Cook Time
40 mins mins
Total Time
1 hr
Servings:
6
Ingredients
2pounds boneless skinless chicken breasts cut into 1/2-inch chunks
salt and ground black pepper to taste
1.5tablespoons vegetable oil
2tablespoons curry powder
0.5onion thinly sliced
2cloves garlic crushed
1 can stewed diced tomatoes (14.5 ounce)
1 can coconut milk (14 ounce)
1 can tomato sauce (8 ounce)
3tablespoons sugar
Instructions
1
Season chicken pieces with salt and pepper; set aside.
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.
Stir tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes..
