Curried Coconut Chicken

2K+ "Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables." — ROMA

Yield: 6 servings
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  • 2 pound(s) boneless skinless chicken breasts cut into 1/2-inch chunks
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) pepper
  • 1.5 tablespoon(s) vegetable oil
  • 2 tablespoon(s) curry powder
  • 1/2 bulb(s) onion thinly sliced
  • 2 clove(s) garlic crushed
  • 14 ounce(s) coconut milk
  • 14.5 ounce(s) stewed, diced tomatoes
  • 8 ounce(s) tomato sauce
  • 3 tablespoon(s) sugar


  1. Directions

  2. Season chicken pieces with salt and pepper.
  3. 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.
  4. 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.

  5. PREP
  6. 20 mins
  7. COOK
  8. 50 mins
  10. 1 hr
  11. 10 mins
September 2013

This recipe is a personal recipe added by jrich9 and has not been tested or endorsed by MyRecipes.

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