Sunday, February 8, 2015

Coconut Chicken Curry

We didn't branch out much into different ethnic foods when I was growing up.  I didn't try Indian, Thai, Sushi, Moroccan, Greek, Vietnamese, or Lebanese until I was in my twenties and on my own.  Which, I suppose is when many people experience new things.  Frankly, I like to think I would have liked different tastes as a child more than I actually would have.

As an adult though, I must say that I love all sorts of different types of foods.  And even more so when I can make them at home instead of having to spend more money and go out to eat.

I've been making this curry for a few years, and it never fails to satisfy my craving for coconut chicken curry.  You can add more curry powder for a stronger heat, or less for something more mild (though it's fairly mild as it is).  This is sure to hit the spot and have plenty for lunch the next day.

Coconut Chicken Curry


2 lb chicken breasts (cut into 1/2-inch pieces)
1 1/2 Tbs canola oil
2 Tbs curry powder
1/2 onion (thinly sliced)
1 tsp garlic
1 (14 ounce) can coconut milk
1 (14.5 ounce) can diced tomatoes
1 c. tomato sauce
3 Tbs sugar


Heat the oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in the onions and garlic, cooking an additional minute. Add the chicken, and stir to coat the chicken in the mixture. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is cooked through.

Add the coconut milk, tomatoes, tomato sauce, and sugar and stir to combine. Cover and simmer, stirring occasionally, about 30 to 40 minutes.


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