Coconut Curry Chicken


2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
Salt and pepper
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 can (14 ounce) coconut milk
1 can (14.5 ounce) diced tomato, drained
1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available)
3 tablespoons sugar


  • Season the chicken chunks with salt and pepper.
  • Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
  • Add garlic and onions and cook for 1 minute.
  • Add chicken chunks and toss lightly to coat with the curry oil mixture.
  • 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, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
  • Serve immediately, over rice. Enjoy!

  • Recipe Notes
  • If you find that there is too much sauce for your taste, you can simmer for longer to reduce the sauce to the desired amount.
  • I used Thai Kitchen coconut milk . The coconut milk was quite thick out of the can.
  • A few people are wondering the type of curry powder I used. I used McCormick brand and is simply labeled as "Curry Powder". (example here)
  • Recipe source: All Recipes

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