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Curried Coconut Chicken
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
2 cups diced cooked chicken
1 (12-ounce) can light coconut milk
1 (14 1/2-ounce) can stewed, diced tomatoes
1 (8-ounce) can tomato sauce
3 tablespoons sugar
1 teaspoon salt
1 teaspoon pepper
2-3 cups cooked brown or white rice
Heat oil and curry powder in a large skillet over medium-high heat 2 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 simmer 7-10 minutes.
Pour coconut milk, tomatoes, tomato sauce, sugar, salt and pepper into the pan, and stir to combine.
Cover and simmer, stirring occasionally, approximately 30 minutes.
Serve over rice.
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