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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


  1. Heat oil and curry powder in a large skillet over medium-high heat 2 minutes.
  2. Stir in onions and garlic and cook 1 minute more.
  3. Add chicken, tossing lightly to coat with curry oil.
  4. Reduce heat to medium and simmer 7-10 minutes.
  5. Pour coconut milk, tomatoes, tomato sauce, sugar, salt and pepper into the pan, and stir to combine.
  6. Cover and simmer, stirring occasionally, approximately 30 minutes.
  7. Serve over rice.

Serves 4.

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