This was dinner last night and oh man...it 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.
- Season chicken pieces with salt and pepper.
- 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.
- 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.
- Serve over rice and enjoy!
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