Curried Coconut Chicken

""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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photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear
Ready In:
1hr 10mins
Ingredients:
10
Serves:
6
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ingredients

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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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Reviews

  1. 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!
     
  2. 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!
     
  3. 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.
     
  4. Very Good!
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
 
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