Curried Coconut Chicken

Curried Coconut Chicken

1943
ROMA 101

"Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables."

Ingredients

1 h 10 m {{adjustedServings}} servings 375 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 807 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Season chicken pieces with salt and pepper.
  2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 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 in center and juices run clear.
  3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
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Reviews

1943
  1. 2721 Ratings

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This recipe is awesome! The only recommendation I would make (my mother was raised in India, so she taught me): the difference between a good curry & a great curry is what my aunt called the bro...

HELPFUL TIPS AFTER READING ALL THE REVIEWS: UPDATED If you've never had an Indian type cuisine, this is a GREAT one to start with because you can't screw it up! The hardest part is just finding...

I didn't listen to the reviews when I decided to make this recipe with all the liquids listed in the ingredients. And I'm glad I did! It thickened up VERY well - but I did let it sit on the st...