Curry Chicken

iVillage Member
Registered: 02-25-2007
Curry Chicken
Wed, 11-07-2007 - 1:05pm

This goes well with Belizean rice and beans and plantain. This is freezer friendly.


 


INGREDIENTS:


2 pounds boneless skinless


chicken breasts, cut into 1/2- inch chunks


1 teaspoon salt and pepper, or to taste


1 1/2 tablespoons vegetable oil (I use sunflower oil)


2 tablespoons curry powder


1/2 onion, thinly sliced (I use an entire onion)


2 cloves garlic, crushed


1 (14 ounce) can coconut milk ( use like coconut milk)


1 (14.5 ounce) can stewed,


diced tomatoes


1 (8 ounce) can tomato sauce (I use watered down tomato paste. It's hard to get sauce here.)


3 tablespoons sugar (I use splenda)


 


DIRECTIONS:


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.

Sheneq


 


 

Sheneq