My husband and I really enjoy trying different international foods.
Indian food is one of our favorites, so I was super excited when I stumbled upon this recipe!
It will definitely make more appearances at our house.
Next time I'll try using fresh tomatoes instead of canned,
and possibly add some crushed red pepper flakes for a touch of heat.
Try it! Just be prepared for your house to smell like curry for a day or two. :)
Curried Coconut Chickenadapted from allrecipes.com
makes 6 servings
2 lbs boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 tsp salt & pepper (to taste)
1 1/2 Tbsp canola oil
2 Tbsp curry powder
1/2 medium onion, thinly sliced
2 cloves garlic, crushed
1 (14-oz) can light coconut milk
1 (14.5-oz) can diced tomatoes, drained
1 (8-oz) can tomato sauce
3 Tbsp sugar
Prepared brown rice, for serving
Season chicken pieces with salt & pepper.
Heat oil & curry in large skillet over medium heat for 2 minutes while stirring. Add in onions & garlic and cook until onions are translucent (8-10 minutes). Add chicken and stir to coat with spices. Cook for another 7-10 minutes, or until chicken is no longer pink.
Pour in coconut milk, drained tomatoes, tomato sauce, and sugar to skillet and stir to combine.
Simmer, uncovered, for about 30-40 minutes; until sauce is thickened.
Serve warm over brown rice.
*Tofu would be a great substitute for the chicken to make this vegetarian