Curried Coconut Chicken

Curried Coconut Chicken created by yogiclarebear

"Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables."

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • Cut chicken into 1/2 inch chunks and season 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.
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RECIPE MADE WITH LOVE BY

@Cucina Casalingo
Contributor
@Cucina Casalingo
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""Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.""
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  1. alinasls
    I loved this one. Made with 2 14.5oz cans of plum tomatoes instead of the stewed tomatoes and tomato sauce. I pureed the tomatoes with the hand blender before adding to the chicken. At first the sauce seemed very sweet, but I thought I'd let it reduce before tweaking, which was a good call - as the sauce reduced, the cayenne in my curry seasoning really came out. Definitelly a keeper!
    Reply
  2. alinasls
    I loved this one. Made with 2 14.5oz cans of plum tomatoes instead of the stewed tomatoes and tomato sauce. I pureed the tomatoes with the hand blender before adding to the chicken. At first the sauce seemed very sweet, but I thought I'd let it reduce before tweaking, which was a good call - as the sauce reduced, the cayenne in my curry seasoning really came out. Definitelly a keeper!
    Reply
  3. yogiclarebear
    Very nice! I made this for two servings. I had a can of coconut milk open as well as a can of diced tomatoes. So I skipped the tomato sauce and used only 1 cup diced tomatoes with juice, and 1/4 cup of coconut milk, with 8 ounces of chicken breast. It was perfect. I used Splenda in place of sugar and went heavy on the curry (I love it!) I also used only minimal oil in the pan to cut out some fat. Served over steamed rice, with steamed cauliflower on the side. Even DH, who is very iffy about curry loved this. This is a keeper!
    Reply
  4. yogiclarebear
    Curried Coconut Chicken Created by yogiclarebear
    Reply
  5. CulinaryQueen
    PAC Spring 2008 ~ Very tasty! I halved the curry powder as I thought it would be too much but now realise I should have used the amount specified as it could have been a bit more spicy for our liking. I also used only 1 Tbsp. of sugar as that seemed a bit odd to me. I think next time I would add some chili pepper as we like things with a bit more heat. Overall, this was quite nice. Served with steamed rice.
    Reply
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