Coconut Curry Chicken

Here I go again . . . Thai flavors!  Oh, they are so delicious!  This recipe is so awesome!  Like I’ve said before, I have a weakness for curry and this dish can cure that craving any night.  The tomatoes, onions, spices, potatoes, and coconut milk end up being a match made in heaven.  This recipe makes a lot!  And, you would think that with a household of two I would always cut the recipe down.  Well . . . that is NOT the case.  We love this so much that I always make the entire thing so that we can have leftovers for days!

Coconut Chicken Curry
Adapted from My Kitchen Cafe

*Note: It is possible to make this in the slow cooker.  Make this dish right up to the step where you are supposed to let it simmer for 40 minutes. At that point, pour it all in the slow cooker and let it sit at low heat for 4-5 hours to finish up cooking. This means you can make it earlier in the day and have a fuss-free dinnertime.

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (sub cayenne pepper if you like heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 medium red potatoes, cut into chunks
1 (14 ounce) can coconut milk, light
1 (14.5 ounce) can stewed tomatoes, Italian style
1 cup crushed tomatoes or 1 (8 ounce) can tomato sauce
1.5 tablespoons sugar

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 brown rice (or your favorite rice if allowed) and garnish with cilantro, if desired.

Serves 10.

Nutritional Information Per Serving (Without Rice)
Calories:  201
Protein:  20.4g
Carbs:  17.2g
Fat:  5.6g (2.3g)
Fiber:  2.3g
Sugars:  4.2g

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2 Responses to Coconut Curry Chicken

  1. Jamie says:

    I made this tonight! It was delish!

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