Monday, January 11, 2010

Curried Coconut Chicken

This is a favorite of ours. You can add even more chicken if you're cooking for a lot of people, there's plenty of sauce. We love to eat it with Thai Cucumber Salad. I usually add additional curry paste to this recipe to get it to the spiciness that we like. Curry pastes vary a lot by brand, so try a little at a time if you're not sure.
4 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
2 tablespoons vegetable oil
2 tablespoons curry powder
curry paste (optional, I usually add about 1TBS)
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Season chicken pieces with salt and pepper.
Heat oil and curry powder (and paste, if desired) in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 5 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. (Sometimes I let it simmer uncovered for a few hours to let the sauce thicken).
Serve over rice.


Kristin said...

I JUST had this dish at a Thai place the other night and it was SO yummy, I was going to google the recipe, but now I don't have to! Thanks! I'm making it tonight!

Melissa said...

Hey Cindy do you think you could do the first part then chuck it in the crock pot and add the stuff and just let it cook for the day?

Melissa said...

Hey Cindy have you ever tried this with pork?
Do you think that'd work or be gross?