I was immediately drawn to this coconut curry chicken dish because its sauce combines both tomato and coconut—two ingredients I absolutely love. As a fan of tomato-based sauces, I had a feeling this dish would be delicious, and after making it, I wasn’t disappointed. The sweet and spicy flavors of the tomato-coconut curry chicken were a perfect match. While I’ve shared other curry recipes, like a creamy chicken curry that doesn’t use coconut milk, this one truly stands out.
INGREDIENTS
- 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch chunks
- Salt and pepper, to taste
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (8 oz) tomato sauce (or passata if tomato sauce isn’t available)
- 1 tablespoon sugar
INSTRUCTIONS
- Season the chicken with salt and pepper.
- In a small bowl, mix curry powder with oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Let it heat for 1 minute.
- Add the garlic and onion to the skillet and cook for 1 minute.
- Add the chicken chunks and toss lightly to coat with the curry oil mixture.
- Reduce the heat to medium and cook for 7 to 10 minutes, or until the chicken is no longer pink in the center and juices run clear.
- Stir in the coconut milk, diced tomatoes, tomato sauce, and sugar. Mix everything well, then cover and simmer for 30 to 40 minutes, stirring occasionally.
- Serve immediately over rice. Enjoy!
NOTES
- If you prefer less sauce, simply simmer for a longer time to reduce it to your desired consistency.
- I used Thai Kitchen coconut milk, which was quite thick right out of the can.
- For those asking, I used McCormick brand curry powder, labeled simply as “Curry Powder.”
NUTRITION (PER SERVING)
- Calories: 412 kcal
- Carbohydrates: 16g
- Protein: 37g
- Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 94mg
- Sodium: 322mg
- Fiber: 4g
- Sugar: 12g
