Coconut Curry Chicken

I probably say this every time I post a new dinner recipe, but OH MY GOSH.. this was delicious. It was the perfect balance of sweet, spicy, salty and savory. Don't let the curry scare you, this is really good, and the curry flavor is not too strong.

Ingredients:

2 lbs boneless, skinless chicken breasts or thighs (cut into bite size chunks)

salt & pepper

1.5 tbsp oil (canola, vegetable, or coconut)

1.5 tbsp curry powder (add .5 tbsp for more curry flavor)

1/2 large sweet onion, thinly sliced

2-3 cloves of garlic, diced

1 14oz can light coconut milk (or regular)

1 8oz can tomato sauce

3 tbsp white sugar

1.5 tsp cornstarch

I didn't take a pic of this step, but first you are going to heat the oil and curry powder in a somewhat deep pan. For about two minutes on medium heat. You want it nice and hot, and all of the curry powder dissolved. The chicken, and stir it around well to coat it in curry oil.

Then add the onions and garlic. (Notice the onions are sliced into a a couple inch long strips.) Toss that around a bit. Cook for about 10 minutes, or until the chicken is no longer pink, and the onions are soft. 

Next, add the sugar, tomato sauce, and coconut milk to the mix. 

It's going to look really thin and runny. I also used a little less than 2 lb of chicken. 

Bring it to a boil, then reduce the heat to low, cover, and simmer for about 40 minutes. Stir occasionally. The sauce should reduce and thicken a bit.

After about 40 minutes, scoop out some of the sauce into a bowl or mug (about 1/3 cup, but you don't need to measure). Add the cornstarch to the bowl of sauce and stir well. Then, add the bowl of sauce to the mix, and bring to a boil again. Then it's done! Serve over rice.

Coconut Curry Chicken

Printable Recipe

Ingredients: 2 lbs boneless, skinless chicken breasts or thighs (cut into bite size chunks) salt & pepper 1.5 tbsp oil (canola, vegetable, or coconut) 1.5 tbsp curry powder (add .5 tbsp for more curry flavor) 1/2 large sweet onion, thinly sliced 2-3 cloves of garlic, diced 1 14oz can light coconut milk (or regular) 1 8oz can tomato sauce 3 tbsp white sugar 1.5 tsp cornstarch In a large (somewhat deep) pan, heat 1.5 tbsp oil with 1.5 tbsp curry powder on medium heat for about 2 minutes. Season the chicken pieces with salt & pepper. Add the onions, garlic and chicken, and mix it well to coat everything in the curry oil. Cook on medium heat for about 10 minutes, until the chicken isn't pink, and the onions are soft. Add the coconut milk, tomato sauce, and sugar, and stir well. Bring mixture to a boil, then turn the heat down to low. Cover, and simmer for about 40 minutes, stirring occasionally. Then scoop out about 1/3 cup of the juices into a small bowl. Add the cornstarch, and mix well. Then add that mixture to the pan, and stir well. Turn the heat back up to medium, and bring to a boil. Then it's done!