This divine recipe popped up on All Recipes as "Recipe of the Day" not too long ago. I quickly added it to my virtual recipe box on their website - love that feature! My husband loves curry. Whenever we go out to eat and he notices something with curry on the menu, it's a done deal. We both love ethnic food, with Indian and Thai ranking at the top of that list. These types of food are so flavorful - so many spices! You would think that for as much as we love eating food from various countries, I'd have more ethnic foods on this blog. Sadly, I don't. I am working on that though - starting with this recipe! The flavors of curry and coconut work so well together. This dish did not disappoint. Cooking the chicken in a curry paste made of curry and olive oil gives the chicken a pop of flavor. So good! Side note on this recipe: our apartment smelled like curry for about 4 days! We lit candles and opened the windows - that seemed to finally do the trick. My husband wasn't complaining - I think he wanted the curry smell to remain for as long as possible!
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2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Season chicken pieces with salt and pepper. Heat oil and curry powder in a large skillet over medium to high heat for about 2-3 minutes. Add onions and garlic. Saute for 1-2 minutes. Add chicken - tossing lightly to coat with curry mixture. Reduce heat to medium and cook for 7-10 minutes until chicken juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 45-50 minutes.