Wednesday, June 16, 2010

Coconut Curried Chicken

This recipe has been up since last summer. I made this again last week and decided to add more veggies. Besides salads, I'm really not very adventurous with side dishes- which is why I like to add vegetables to the main dish to bulk it up a bit. This time I added 3 bell peppers and went with diced tomatoes instead of stewed tomatoes. I prefer eating it with brown rice, but really any rice will do. Enjoy every last bit with naan on the side.

Coconut Curried Chicken
adapted from


2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 tsp. salt and pepper, or to taste
1 1/2 Tbsp. vegetable oil
2 Tbsp. curry powder
1/2 onion, thinly sliced or diced
3 bell peppers, diced (I used 1 green and 2 red)
2 cloves garlic, crushed
1 (14 ounce) can lite coconut milk
1 (14.5 ounce) can  diced tomatoes
1 (8 ounce) can tomato sauce
2-3 Tbsp. sugar
1-2 Tbsp. cornstarch (if needed to thicken)
1-2 Tbsp. cold water


1. Season chicken pieces with salt and pepper.

2. Heat oil and curry powder in a large skillet over medium-high heat for five minutes. Stir in onions, half of diced bell peppers, and garlic, and cook until onion is translucent-- up to 10 minutes. 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.

3. Add remaining bell peppers. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 40 minutes. If it is taking a long time, or if you are in a hurry in a small bowl add one tablespoon of cornstarch with about 2 T cold water. Mix together and add to curry to thicken.

Serve over brown rice.

Serves 6-8

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