Heat oil and curry powder in a large skillet
over medium-high heat for 5 minutes. Stir in
onions and garlic, cook 1 minute more. Add
chicken, tossing lightly to coat with curry
oil. Reduce heat to medium and cook for 7-10
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. Add any
cooked veggies here too. Cover and simmer,
stirring occasionally about 30-40 minutes.
Cook 1 1/2 cups rice. Combine with curry.
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