curried coconut chicken

This recipe has been my absolute favorite for about a year now. Ever since Mauri recommended it. Even Mark likes it! Usually with him I have to stick to more traditional recipes and dinners. This has been a hit in my branch, my neighborhood and my heart. Ok, I know that sounds cheezy. It's actually more of a spicy flavor.

If you don't like curry, you should like this. If you don't like coconut, you'll still like this. You'll just have to take my word for it. Try it and if you don't like it, I'll send you an consolation prize in the mail.


Yeilds: 6 servings

Ingredients:
3 large boneless, skinless, chicken breasts, cubed
1 t. salt and pepper, or to taste
1-1/2 t. vegetable oil
2 T. curry powder
1/2 onion, thinly sliced and chopped
2 cloves garlic, crushed (I ommit the garlic completely)
1 (14 ounce) can coconut milk
1 (14 oz) can stewed, diced tomatoes
1 (8 oz) can tomato sauce
3 T. sugar

Directions:
season chicken pieces with salt and pepper. heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook one minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink. pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

serve over rice and enjoy! people will be very impressed.



Tonight I had my neighbor over for dinner because our guys were night flying. She so kindly snapped this delectable picture. Thanks, Chels!