Thursday, January 5, 2012

Chicken Coconut Curry

  • About 1 pound boneless skinless chicken breasts, cut into 1/2-inch chunks
  • 2-1/4 teaspoons vegetable oil
  • 1 tablespoon curry powder
  • 1/4 onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1 (14 ounce) can coconut milk
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons sugar

In a medium saucepan heat oil and curry powder, mix together to make a curry paste.  After a few minutes of heating add garlic and onions and saute.  The onion should be clear after about 5-8 minutes- that's when you know it's ready.  
Add the chicken to the pan and stir well to coat with curry oil.  Cook until no longer pink, about 6-8 minutes.  
Pour in the can of coconut milk, tomatoes, and tomato sauce.  Add the sugar and stir together.  
Simmer on your stove on low for about 30-45 minutes, stir about every 5-10 minutes.  

Serve over rice.