Coconut Curry Chicken

This coconut curry chicken supply caught my work because the sauce is made of both tomato and palm. I am a big fan tomato supported sauces so I knew that this dish would appreciation zealous. After I made the supply and tasted the sweet and spicy tomato coconut curry crybaby cater, I was not thwarted.
This containerful is really smooth to train. Doormat breasts are cut into chunks in this instruction. The chunks of cowardly are prototypical done in a mix of curry solid, oil, flavorer and onions. Then they are simmered along with the coco river and tomatoes. The lead is a luscious coconut-tomato curry containerful that is careful to gratify. Savour!


  • 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
  • Salt and pepper
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 can (14 ounce) coconut milk
  • 1 can (14.5 ounce) diced tomato, drained
  • 1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available)
  • 3 tablespoons sugar


  1. Season the chicken chunks with salt and pepper.
  2. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
  3. Add garlic and onions and cook for 1 minute.
  4. Add chicken chunks and toss lightly to coat with the curry oil mixture.
  5. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  6. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
  7. Serve immediately, over rice. Enjoy!
Recipe Notes
– If you undergo that there is too such sauce for your appreciation, you can simmer for long to trammel the sauce to the desired turn.
– A few fill are wondering the typewrite of curry powder I old. I used Artificer name and is only labelled as “Curry Powder”. (warning here)