YUMMY COCONUT CURRY CHICKEN
An adapted recipe... tweaked to mine and the DBF's preference. Hope you enjoy! You can use any kind of chicken you prefer, we just happen to love dark meat! =D The sauce also freezes well, so if you have leftovers that you don't want to waste, pour it in a Ziploc bag and freeze!
Provided by cali_love
Categories Curries
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken pieces with salt and pepper. Prep and chop veggies.
- 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 40 to 50 minutes.
- Add carrots and potatoes. Remove lid and cook uncovered for an additional 15-20 minutes, or until sauce has thickened up some.
- Serve over steaming jasmine rice and enjoy!
COCONUT CURRY CHICKEN RECIPE
Wonderfully fresh and flavorful Coconut Curry Chicken is made with bright ingredients, zippy spices, and lean chicken breasts. Ready in just 30 minutes, this savory meal will quickly become a weeknight favorite.
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat the coconut oil in a skillet set over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring occasionally, until golden and no longer pink. Remove from the skillet and set aside.
- Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic, ginger, curry powder, cumin, coriander and cook until fragrant, about 60 seconds.
- Stir in the tomatoes and season with salt and pepper. Cook until the tomatoes are softened and juicy, about 3 minutes.
- Pour in the coconut milk and bring to a simmer. Stir in the chicken and cook until warmed through. Garnish with cilantro and serve over rice.
Nutrition Facts : Calories 580 kcal, Carbohydrate 14 g, Protein 53 g, Fat 37 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 145 mg, Sodium 288 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
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