Wednesday, September 11, 2013

Curried Coconut chicken


I have learned to love using coconut milk in recipes.  It has a subtle flavor that I like better than Rice Dream.  In the recipe below, I cut down on the tomato sauce I used.  It was too much and not necessary.  If you want to serve this with pasta, then the extra sauce, will come in handy.

Curried Coconut Chicken adapted from All Recipes Yield ---- 2- 3 servings

Ingredients: 


1 pound chicken pieces
1/2 teaspoon salt and pepper, or to taste
2 teaspoons olive oil
1 teaspoon curry powder
1/2 onion, thinly sliced
about 4 ounces of coconut milk
2/3 cup diced tomatoes  (either fresh or canned)
1/3 cup Marinara sauce
1 tablespoons brown sugar

Method:

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 cook 1 minute more. 

Add chicken, tossing lightly to coat with curry and 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.

Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 35 minutes.

Please eat and enjoy.

1 comment:

  1. I love coconut milk or cream in the baking or curry recipes too. Your curry chicken looks very flavoursome and inviting.

    ReplyDelete

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