Coconut Chicken Curry

Coconut Chicken Curry

from jocooks.com
Dinner
30 min
396 kcal / serving

This Creamy Coconut Chicken Curry is delicious, healthy, made in one pot and best of all ready in only 30 minutes! Forget take-out, this is about to become your new family favorite.

Ingredients

  • 2 tablespoonolive oil
  • 2 poundschicken breasts (skinless and boneless, cut into bite size pieces)
  • ½ teaspoonsalt (or to taste)
  • ½ teaspoonpepper (or to taste)
  • 1 smallonion (chopped)
  • 3 clovesgarlic (minced)
  • 2 tablespooncurry powder
  • 1 cupchicken broth (low sodium)
  • 14 ouncecoconut milk (1 can)
  • 14 ½ ouncediced tomatoes (1 can)
  • 2 tablespoontomato paste
  • 2 tablespoonsugar
  • 2 tablespoonparsley (chopped)

Directions

  1. 1

    Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.

  2. 2

    Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.

  3. 3

    Garnish and serve: Garnish with parsley and serve over rice.