Coconut Chicken Curry

Coconut Chicken Curry

from jocooks.com
30 min

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 tablespoon olive oil
  • 2 pounds chicken breasts (skinless and boneless, cut into bite size pieces)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 1 small onion (chopped)
  • 3 cloves garlic (minced)
  • 2 tablespoon curry powder
  • 1 cup chicken broth (low sodium)
  • 14 ounce coconut milk (1 can)
  • 14.5 ounce diced tomatoes (1 can)
  • 2 tablespoon tomato paste
  • 2 tablespoon sugar
  • 2 tablespoon parsley (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.