Easy Curried Coconut Chicken Recipe

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• salt and ground black pepper to taste
• 1.5 tablespoons vegetable oil
• 2 tablespoons curry powder
• 0.5 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (14 ounce) can coconut milk
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Instructions

1. Season the chicken pieces generously with salt and pepper. Set aside.
2. Heat oil in a large skillet over medium-high heat. Cook and stir curry powder in the hot oil for 1 minute to release its fragrance. Stir in the diced onions and minced garlic; cook for another minute until softened. Add the chicken, tossing gently to coat it evenly with the curried oil. Reduce the heat to medium and cook, stirring occasionally, until the chicken is cooked through and the juices run clear, approximately 7 to 10 minutes.
3. Stir in the diced tomatoes, creamy coconut milk, tomato sauce, and a pinch of sugar into the skillet. Cover and let it simmer, stirring occasionally, for 30 to 40 minutes, allowing the flavors to meld together beautifully.

Nutrition

• Calories: 375 kcal
• Fat Content: 21 g
• Fiber Content: 3 g
• Sugar Content: 11 g
• Sodium Content: 807 mg
• Protein Content: 32 g
• Cholesterol Content: 78 mg
• Carbohydrate Content: 17 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g