Yummy Coconut Curry Chicken

Submitted by cali_love

"An adapted recipe... tweaked to mine and the DBF's preference. Hope you enjoy! You can use any kind of chicken you prefer, we just happen to love dark meat! =D The sauce also freezes well, so if you have leftovers that you don't want to waste, pour it in a Ziploc bag and freeze!"

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Serves: 6

ingredients

• 907.18 g boneless skinless chicken thighs, cut into 1/2-inch chunks
• 4.92 ml salt and pepper (to taste)
• 22.18 ml vegetable oil
• 29.58 ml curry powder
• 1 medium yellow onion, quartered
• 473.18 ml carrots, sliced
• 473.18 ml potatoes, chopped
• 3 garlic cloves, crushed
• 396.89 g can sweetened coconut milk
• 411.06 g can tomatoes, diced
• 226.79 g can tomato sauce
• 44.37 ml sugar (or to taste)

directions

1. Season chicken pieces with salt and pepper. Prep and chop veggies.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes.
3. Stir in onions and garlic, and cook 1 minute more.
4. Add chicken, tossing lightly to coat with curry oil.
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, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
7. Cover and simmer, stirring occasionally, approximately 40 to 50 minutes.
8. Add carrots and potatoes. Remove lid and cook uncovered for an additional 15-20 minutes, or until sauce has thickened up some.
9. Serve over steaming jasmine rice and enjoy!

Reviews

[K9 Owned]

I'm on a roll with your recipes Pearl! Made for PAC Spring/09. This was great! I halved the recipe for the two of us and reduced the curry powder as the brand I have is on the hot side. It was served over Basmati rice because that is what I had. Will definately be making this again.