Thursday, March 10, 2011

Curried Coconut Chicken (SO GOOD!)

This was dinner last night and oh was SO ridiculously good, if I may say so myself.  Here's the recipe so you can all make your family and friends happy, too.

  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
  • 1 teaspoon salt and pepper, or to taste
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 (14 ounce) can coconut milk
  • 1 (14.5 ounce) can stewed, diced tomatoes (I didn't have any, so I just added extra tomato sauce)
  • 1 (8 ounce) can tomato sauce
  • 3 tablespoons sugar

I also added a bag of mixed veggies and a few tablespoons of Trader Joe's Red Thai Curry Sauce.  Next time I will add the diced tomatoes.  Really need to keep some around as a rule since they go in everything.

  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. 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, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
  4. Serve over rice and enjoy!

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