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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Curried chicken simmered in coconut milk and tomatoes. Ingredients:
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks |
1 tsp salt and pepper, or to taste |
1 1/2 tbsp. vegetable oil |
2 tbs curry powder |
1/2 onion, thinly sliced |
2 cloves garlic, crushed |
1 (14 oz.) can coconut milk |
1 ( 14.5 oz.) can stewed, dice tomatoes |
3 tbsps. sugar |
Directions:
1. 1. Season chicken pieces with salt and pepper
2. 2. Heat oil and curry powder in a lareg skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat 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.
3. 3. Pour coconut mikl, tomatoes, and sugar into pan, and stir to combine. Cover and simmer, stirring occasionally, cook 30 to 40 minutes. Goes great with rice.
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