Curried Coconut Chicken

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Made this for dinner tonight, it´s really, really good. This one is a keeper for a couple of reasons, it is easy to make, comes together quickly, and it’s delicious. The heat of the curry powder, and the delicate coconut milk, give this dish such wonderful flavor.  While it cooks, and simmers away, it smells heavenly. My family absolutely loved it, the kid's even asked for seconds! If this were just for hubby and I, I would have added some chopped cilantro, right at the very end, but because not all our kids like cilantro, I sprinkled it on our individual plates. I served it with basmati rice, but can just imagine how great jasmine rice would be perfect here too!







1 kilo boneless skinless chicken breasts, cut into small pieces
 salt and pepper to taste
 4 tablespons vegetable oil (to begin)
2 tablespoons  yellow curry powder (use red for more heat)
1 small onion, thinly sliced or finely diced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (8 ounce) can tomato sauce
3 tablespoons sugar


1.Season chicken pieces with salt and pepper.
2.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.( add more oil if needed) Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3.Pour coconut milk, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer on low heat, stirring occasionally, approximately 30 to 40 minutes.

***I think chickpeas would be a great addtion to this, maybe even pumpkin, or chopped mango
***Shrimp instead of chicken would be great
***adjust the amount of chicken to your liking, but leave the sauce, you won't regret it.
***the original recipe, adds in a can of chopped tomatoes, which I omitted,
*** like more heat, add some chili flakes


recipe source


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