Last night I made this fabulous curry chicken recipe for dinner. Not only was it DELICIOUS but my whole house is still filled with the amazing aroma and it's been several hours! I found the original recipe on allrecipes, but here's how I made it.
|Curried coconut chicken with fresh snow peas and jasmine rice.|
It was easy.
It was flavorful.
My family loved it.
Did I mention yet how delicious it was??
Here's what you'll need: (for regular recipe scroll to the bottom)
|Chicken, vegetable oil, curry powder, onion, garlic, coconut milk, stewed tomatoes, tomato sauce & sugar|
Start by chopping your chicken into bite sized pieces and season well with salt & pepper. Set aside.
In a skillet over medium heat, combine 2 tablespoons of vegetable oil with two tablespoons of curry powder. I recommend red curry powder, or the paste. (I chose a very mild curry myself and next time think I'll kick it up another notch!!)
Slice up half an onion and toss the onion into the curry mix, coating evenly.
Then add two cloves of crushed garlic. My garlic press is awesome for this!! Cook for 1-2 minutes longer so the onions begin to soften.
Now add in the chicken, toss it around in all the sauce and cook until it's no longer pink inside and the juices run clear... about 7 minutes.
Now add in a can of stewed or diced tomatoes.
1 8oz can of tomato sauce. (Or half of a regular size can if you're like me and don't keep the little 8ozer's on hand.)
1 can of coconut milk.
And 3 tablespoons of sugar. Stir to combine, then cover and simmer (stirring occasionally) for 30-40 minutes.
Serve it on up and enjoy!!
I dished mine up over jasmine rice with some fresh snow peas - and everyone (10 month old, 3 year old and husband) all loved it!
To be fair, the 10-month old only got bites of the rice with the sauce, but still he "mmm mmm'd" very happily.
This one will definitely get made again in the near future!!
CURRIED COCONUT CHICKEN
2 pounds boneless skinless chicken, cut into bite size pieces.
Salt & Pepper to taste
2 tablespoons of vegetable oil
2 tablespoons of curry powder
1/2 onion, thinly sliced
2 cloves of garlic, crushed
1 (14.5 ounce) can stewed or diced tomatoes
1 (8 ounce) can tomato sauce
1 (14 ounce) can coconut milk
3 tablespoons of sugar
1. Season chicken pieces with salt & pepper.
2. Heat oil and curry powder in a large skilled over medium-high heat for 3-5 minutes. Stir in onions and garlic and allow to cook 3-4 minutes longer.
3. Add chicken, tossing lightly to coat with curry sauce. Reduce heat to medium, and cook until chicken is cooked through and juices run clear.
3. Pour in stewed tomatoes, tomato sauce, coconut milk and sugar. Stir to combine. Cover and simmer for 30-40 minutes, stirring occasionally.
SERVING SUGGESTIONS:Serve over rice with steamed vegetables.