Curried Coconut Chicken

This Curried Coconut Chicken is an easy chicken curry made with tomatoes and coconut milk.

Course Main Dish

Cuisine Asian

Prep Time 20

Cook Time 1

Total Time 1 30

Servings servings

Calories

Author Deborah Harroun

1 1/2 pounds boneless skinless chicken breasts or thighs cut into 1/2-inch chunks
1 teaspoon salt and pepper or to taste
1 1/2 tablespoons olive oil
2 tablespoons curry powder
1/2 onion diced
2 cloves garlic crushed
1 14 ounce can coconut milk
1 14.5 ounce can diced tomatoes
1 8 ounce can tomato sauce
1 1/2 tablespoons sugar
rice for serving

Season the chicken with salt and pepper.
Heat the oil in a saute pan over medium-high heat. Add the curry powder and cook for 2 minutes. Stir in the onions and cook until they start to soften, 2-3 minutes. Add in the garlic and cook for 1 minute. add the chicken and stir to coat with the curry oil. Reduce the heat to medium and cook until the chicken is cooked through, 7-10 minutes.
Pour in the coconut milk, tomatoes, tomato sauce and sugar. Simmer, stirring occasionally, for 30-45 minutes.