Coconut Chicken Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds chicken breasts without bones or skin, diced into small chunks
02 -
2 tablespoons olive oil
03 -
1 small onion, chopped finely
04 -
3 cloves garlic, crushed small
05 -
2 tablespoons curry powder
→ Sauce & Seasonings
06 -
1 cup chicken broth (low-sodium type)
07 -
1 can (14 oz) coconut milk
08 -
1 can (14.5 oz) tomatoes, diced up
09 -
2 tablespoons tomato paste
10 -
2 tablespoons sugar
11 -
½ teaspoon salt, adjust to your liking
12 -
½ teaspoon black pepper, adjust to your liking
→ Garnish
13 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat up your olive oil in a big Dutch oven. Sprinkle some salt and pepper on your chicken chunks, then toss them into the hot oil. Let them cook about 5 minutes until they're not pink outside anymore.
02 -
Throw in your chopped onion, crushed garlic, and curry powder with the chicken. Mix it all together and cook for 2 minutes to bring out those amazing spice flavors.
03 -
Add your chicken broth, coconut milk, diced tomatoes, tomato paste, and sugar. Stir everything up well, let it start to bubble, then cover and turn down the heat. Let it cook slowly for 15-20 minutes until it gets thicker and all the flavors mix together nicely.
04 -
Toss some fresh parsley on top and serve it steaming hot over your top choice of rice.
# Notes:
01 -
You can keep this rich coconut curry in the fridge for up to 3 days if you put it in a sealed container
02 -
If you want to save it longer, let it cool all the way and freeze it flat. Make sure to stir it well when you warm it up again