I am a huge curry fan but I love coconut even more! I was craving something asian the other day and I knew what kind of flavors I wanted. I came across this recipe and the reviews were amazing. Everyone raved about how simple yet how good this recipe is.
The ingredients are quite simple. I think next time I will try adding some pineapple and some green peppers in the mix. I'll let you know how it turns out! This recipe can be eaten as a soup or it can be served over rice.
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
- 1 teaspoon salt and pepper, or to taste
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 (14 ounce) can coconut milk
- 1 (14.5 ounce) can stewed, diced tomatoes
- 1 (8 ounce) can tomato sauce
- 3 tablespoons sugar
- 1 1/2 cups of white rice
- Coconut Flakes (optional)
- Directions
- Season chicken pieces with salt and pepper.
- 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 30 to 40 minutes.
- Serve over rice and top with coconut flakes and/or cashews!
Enjoy !!
-Christy
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