Curried Coconut Chicken Recipe – Thai Special
This chicken coconut curry recipe showcases tender chicken simmered in creamy coconut milk and tomatoes, delivering a tantalizing taste of the tropics. Perfectly complemented with rice and vegetables.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Curried Coconut Chicken Ingredients :
- 2 pounds boneless, skinless chicken breasts, diced into 1/2-inch pieces
- Salt and freshly ground black pepper, to taste
- 1 ½ tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced stewed tomatoes
- 1 (14 ounce) can coconut milk
- 1 (8 ounce) can tomato sauce
- 3 tablespoons sugar
How to Make Curried Coconut Chicken
Season the chicken pieces with salt and pepper; set them aside.
In a large skillet over medium-high heat, heat the oil. Cook and stir the curry powder in the hot oil for 1 minute. Add the onions and garlic; cook for another minute. Add the chicken, tossing lightly to coat with the curry-infused oil. Reduce the heat to medium and cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 7 to 10 minutes.
Stir in the tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes.
