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Coconut Chicken Curry

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ tablespoons vegetable or canola oil
  • 2 tablespoons curry powder
  • 1 ½ teaspoons paprika, substitute cayenne pepper if you like the heat
  • ½ 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 

  • 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.
  • 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).
  • 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.
  • 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.
  • Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.

Notes

Crockpot: often, I make this dish right up to the step where you are supposed to let it simmer for 40 minutes. At that point, I pour it all in my crockpot and let it sit at low heat for 4-5 hours to finish up cooking. This means I can make it earlier in the day and have a fuss-free dinnertime when the kids are running around trying to beat each other up with wooden spoons while I get dinner on the table.
Frozen Chicken: in a serious pinch, I have also put all of the ingredients in the crockpot with frozen chicken breasts and let it cook on low for 8-9 hours. An hour before serving I pull out the chicken and shred it, then add it back in. This method also works really well.