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