Coconut Chicken Curry
I love curry, but for some reason the thought of making it was a bit intimidating to me. I found this recipe a few weeks ago and it seemed easy enough. It was delicious (the picture doesn’t do it justice) and so easy! Even though it had the 30-40 minutes of simmering time, it gave be a great opportunity to clean my kitchen! I’ll definitely be making it again when I have a craving for curry.
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 medium red potatoes, cut into chunks
1 (14 ounce) can coconut milk, light or regular
1 (14.5 ounce) can stewed tomatoes, Italian style
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Hot cooked Jasmine rice or brown rice
Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet or saucepan over medium-low heat for two minutes, until fragrant. Turn the heat up to medium and stir in onions and garlic and cook 7-9 minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through or nearly cooked through (it will continue to simmer in the next step). Add potatoes, coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes. The sauce thickens slightly upon standing. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.
Recipe Source: Mel’s Kitchen Cafe
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