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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Coconut Curry Chicken Recipe

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This recipe for Coconut Curry Chicken is from The Lackner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbs.olive oil
2 lbs. chicken breasts,
skinless and boneless, cut
into bite size pieces
½ tsp. salt or to taste
½ tsp. pepper or to taste
1 small onion, chopped
3 cloves garlic, minced
2 Tbs. curry powder
1 cup chicken broth, low
sodium
14 ozs. Coconut milk (1 can)
14.5 oz. diced tomatoes
2 Tbs. tomato paste
2 Tbs. sugar
2 Tbs. chopped parsley
Directions:
Directions:
1. Cook the chicken: Heat the olive oil in a large skillet. Add the chicken and season with salty and pepper. Cook for about 5 minutes or until the chicken is no longer pink.

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. Garnish and serve: garnish with parsley and serve over rice.
Personal Notes:
Personal Notes:
I also use boneless chicken thighs for this dish, or a combination of thighs and breasts.

 

 

 

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