Saturday, January 2, 2010

Curried Coconut Chicken

Ok ,wow its been awhile since I have updated my blog. Final exam week was crazy...then I went on a lil tour to visit the fam now I am back. I made this dish new years eve ...kick off the year with a bang lots of spices but so good. I found the recipe of course from and tweaked it a bit. I served with some Garlic Naan bread and it was Delish!


  • 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 can of sweet peas (optional)


  1. Season chicken pieces with salt and pepper.
  2. 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.
  3. 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.

1 comment:

UmiGurl said...

Yum...that looks really good!