Coconut Chicken Curry

This chicken recipe, Coconut Chicken Curry, leans on boneless skinless chicken breasts, salt and pepper. It makes 6 servings and takes about 55 minutes.

• Yield 6 servings
• Ready in 55 minutes
• Prep 10 minutes
• Cook 45 minutes

Ingredients

• 2 pounds boneless skinless chicken breasts (cut into 1/2-inch chunks or strips)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 tablespoons vegetable or canola oil
• 2 tablespoons curry powder
• 1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
• 1/2 onion (thinly sliced)
• 2 cloves garlic (crushed)
• 4 medium red potatoes (cut into chunks)
• 1 (14-ounce) can coconut milk, light or regular
• 1 (14.5-ounce) can stewed tomatoes, Italian style
• 1 (8-ounce) can tomato sauce
• 3 tablespoons sugar
• Hot cooked Jasmine rice or brown rice

Instructions

1. Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet or saucepan over medium-low heat for two minutes, until fragrant (but don’t let it burn). Turn the heat up to medium and stir in onions and garlic and cook 7-9 minutes more or until onions are very clear.
2. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through or nearly cooked through (it will continue to simmer in the next step).
3. Add potatoes, coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine.
4. Cover and simmer, stirring occasionally, for about 30-40 minutes. The sauce thickens slightly upon standing, but is great served piping hot (and a bit thinner), too.
5. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.

Give it a minute off the heat, then serve it while it is still hot.