Curried Coconut Chicken

Source

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Ingredients

Display units in Metric

Serves Change

1.5	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
4	tablespoons	curry powder
1		onion thinly sliced
4	cloves	garlic crushed
1	(14 ounce) can	coconut milk
1	(14.5 ounce) can	stewed, diced tomatoes (do not drain)
1	(8 ounce) can	tomato sauce (or 3 Tbsp tomato paste)
1	tablespoons	sugar optional
¹⁄₂	cup	chicken stock or broth
1	can	chickpeas drained and rinsed
		optional: add 1/2-1 cup green peas or veggie of choice
		For spicy version:
¹⁄₂	tsp	cayenne pepper
1-2		thai chiles or serrano peppers diced
2	tsp	cumin
1	tsp	ground coriander

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, broth, chickpeas, stock and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Add cayenne pepper and chile peppers at the end, right before serving. Serve over cooked brown rice with roasted cauliflower in the curry or on the side.

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, broth, chickpeas, stock and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Add cayenne pepper and chile peppers at the end, right before serving. Serve over cooked brown rice with roasted cauliflower in the curry or on the side.

Prep Notes

1 day before: Pre-make brown rice or start rice cooker while prepping rest of dinner.

Comments & Personal Notes

Omit rice and sugar if making this as a Whole30 recipe.

Comment from NutritionbyNatalie — posted over 7 years ago

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