Friday, September 30, 2011

Curried Coconut Chicken

This my husband's favorite meal that I make. It is a little bit of work, but worth the effort. It is not as good as Take-out, but for homemade and for not having too many specialty ingredients, its pretty good.

Curried Coconut Chicken
adapted from this recipe from

2 lbs boneless skinless chicken breast, cut into 1/2 chunks (we usually do 3 breasts)
1 t salt and pepper, or to taste
2 T vegetable oil (we use coconut oil)
2 T curry powder
1/2 onion, chopped
3 cloves garlic
1 (14 oz) can coconut milk
1 (14.5) diced tomatoes OR 1 (8 oz) can tomato sauce
4 T sugar
1/2 peanuts (we like raw)
chopped veggies (we like potatoes, zucchini, bell pepper, whatever you have/like)

Season chicken pieces with salt and pepper.

Heat oil and curry powder in a large skillet over medium heat for 3-4 minutes. Stir in onions and garlic and cook for a few minutes more. Add chicken, tossing lightly to coat in curry/onion mixture. Cook for 7-10, or until chicken is no longer pink and juices run clear.

Pour coconut milk, tomatoes/tomato sauce, sugar, peanuts, and veggies. Stir to combine. Bring to a boil, then cover and reduce heat to simmer. Simmer, stirring occasionally, for about 45 minutes or until sauce has reduced and thickened as desired.

Serve over rice.

The last time I made this, I added a ton of zucchini and it was so good. The zucchini soaked up the flavor so well that we could barely even tell it was there. It is even better the next day :)

Linked up with:
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1 comment:

  1. Hi there- found you through the hop and am a new follower. This looks delicious. I'm gonna try to make this soon! I hope you have time to follow my life in South Africa by

    I hope you are having a great week!