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Curried Coconut Chicken Recipe

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

Summary

Preparation Time20 MinCooking Time1 Hr 15 Min

Ready In1 Hr 35 MinDifficulty LevelEasy

Health IndexHealthyServings5

CuisineThaiCourseMain Dish

TasteSpicyFeelButtery

MethodStir FriedDishCurry Dry

SpecialityChristmas, Holi, Holidays, WeddingMain IngredientChicken, Vegetable

Interest GroupKids, Gourmet, Party, Healthy

Ingredients

	Boneless/Pound	Chicken Breasts, 2 (cut into 1/2-inch chunks)
	Boneless, skinless, chicken breasts	2 Pound, cut into 1/2-inch chunks
	Vegetable oil	1 1⁄2 Tablespoon
	Curry powder	2 Tablespoon
	Onion	1⁄2 , thinly sliced
	Garlic	2 Clove (10 gm), crushed
	Canned coconut milk	14 Ounce
	Canned stewed diced tomatoes	14 1⁄2 Ounce
	Canned tomato sauce	8 Ounce
	Sugar	3 Tablespoon
	Salt	1 Teaspoon (or to taste)
	Pepper	1 Teaspoon (or to taste)

Nutrition Facts

Serving size

Calories 491 Calories from Fat 223

% Daily Value*

Total Fat 25 g38.3%

Saturated Fat 15.5 g77.7%

Trans Fat 0 g

Cholesterol 105.2 mg35.1%

Sodium 949 mg39.5%

Total Carbohydrates 25 g8.4%

Dietary Fiber 3.8 g15.2%

Sugars 14.6 g

Protein 47 g94.3%

Vitamin A 8.7% Vitamin C 23.6%

Calcium 9% Iron 26.1%

*Based on a 2000 Calorie diet

Directions

Season chicken pieces 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.