Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.

Curried Coconut Chicken

chicken

salt and pepper,

vegetable oil

curry powder

½ onion, thinly sliced

garlic, crushed

(14 coconut milk

(14.5 ounce) can stewed, diced tomatoes

tomato sauce

sugar

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


This recipe is awesome! The only recommendation I would make (my mother was raised in India so she taught me): the difference between a good curry & a great curry is what my aunt called the broth. The broth is what is made with the spices & the onion. The curry powder (paste is even better) should be cooked in the oil until it is ready - usually about 5 minutes. Then add the onion & spice - cook until the onion is translucent. This will take about 10 minutes but it makes all the difference in the world. Add more oil as the onion is cooking if necessary. Then add the tomato (fresh is even better - strained) and cook it for a little while. NOW you're ready to make the curry. This recipe was a HUGE hit with my family!

HELPFUL TIPS AFTER READING ALL THE REVIEWS: UPDATED If you've never had an Indian type cuisine this is a GREAT one to start with because you can't screw it up! The hardest part is just finding these items at the store if it's your 1st time. Know you have to buy sweetened coconut milk not the unsweetened kind & "lite coconut milk" for those weight watchers works well too! When I add the stewed tomatoes I use my spatula and cut them into smaller pieces. Who wants a big chunk & who wants to end up w/nothing? I find cooking it uncovered is your best bet unless you want it simmering FOREVER. Uncovered at a steady med. will still takes 50-60 before the sauce thickens. Any rice goes well with this so just choose the kind you like. I also only use 2 chicken breasts (1 pound) but keep all the other amounts since this is just for a family of 3. If I used 2lbs I'd definitely have to use more sauce if cooking uncovered. Note: Expect your house to smell like curry 24hrs after you fix this (in case some of you have company coming over the next day). We have this regularly so I know!!!;) This is truly the best!

I didn't listen to the reviews when I decided to make this recipe with all the liquids listed in the ingredients. And I'm glad I did! It thickened up VERY well - but I did let it sit on the stove and simmer for a while (maybe an hour?). I just couldn't justify tossing out the water from the tomatoes thinking I'd lose all those vitamins... I also only used 1 tsp of oil light coconut milk and extra curry. This was GREAT! It totally hit the spot! It's a great healthy recipe if you have veggies on the side (the coconut milk I used only had 6 grams fat per 1/2 cup!).

My husband said this recipe was restaurant quality...I used 1 TBS. of garlic partially drained the tomatoes added 2 cubed red potatoes and sprinkled in some red pepper flakes to make it more spicy. I'll make this one again!

Amazing!!!! When I saw how much curry powder I was putting in I have to admit I was a lil worried but the 1st time I make someone else's recipe I follow it to the T before making any changes. This is awesome just the way it is written!! Great flavor!!! My husband loved it and my mom asked for the recipe! Thank you!!!

Excellent every time I make it at least once a month! Sometimes I use tomato paste if I don't have sauce and I often make it in the crockpot which combines all the flavors just perfectly! Serve with orange slices.

I ve made this dish for years and it s terrific as written. Gradually I ve made it my own with the follow

This recipe is definately a 5 no matter how you "tweek" it according to personal taste. I used 1 Tbsp red curry paste sauted in the oil with 1 large dice onion and 2 cloves garlic 4 pieces fresh lemon grass @ 1 tbsp fresh basil. Added the chicken 3 large diced potato several baby carrots cut on diganal 1/2 can leftover tomatoes and 1/2 half can leftover tomato paste and 1 and 1/2 can leftover coconut milk. IT WAS THE BOMB! Much better than our local Thai restaurant served with Thai Cucumber Salad made with sesame seeds instead of peanuts. Curry served over Jasmine rice. Possibly the best dinner I've made and my profession is a cook!

I did not care for this. It tasted like canned tomato soup with milk and curry. Leave out the can of tomato sauce! I had to add red curry paste fish sauce and sweet chili sauce. This won't stay on my recipe list.

See how to make a quick-and-easy curried chicken.

curried coconut chicken

Prep Time: 20 minutes

Cook Time: 50 minutes

Total: 70 minutes

Servings: 6

Cost: $4.49 /serving

Author : ROMA

Ingredients

Instructions

Top Similar Recipes from Across the Web

Curried Chicken with Coconut Rice

Curried Coconut Mussels

Coconut curried beef

Curried Pumpkin Coconut Soup

Curried Kale with Coconut

skinnymixer's Coconut Curried Sausa...

Coconut Curried Cauliflower Soup

Curried Coconut-Leek Soup

Curried Chicken

Coconut Curried Butternut Squash So...

Curried squash, lentil & coconut so...

Coconut-Curried Shrimp with Bara

Curried lentil and coconut soup

Slow Cooker Coconut Curried Eggplan...

skinnymixer's Coconut Curried Pumpk...

Curried Chicken Salad

Curried Chicken Soup

Curried Chicken Wraps

Curried chicken pie