Thursday, October 25, 2007

Curried Coconut Chicken

Serve over white or jasmine rice.

2 lbs boneless, skinless chicken breasts, cut in 1-inch pieces
1 t. salt and pepper, to taste
1-1/2 T. vegetable oil
2 T. curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 oz) can coconut milk
1 (14.5 oz) can stewed tomatoes, diced
8 oz. tomato sauce
3 T. sugar

1. Season chicken pieces with salt and pepper.

2. Heat oil and curry powder in a large, non-stick skillet over med-high heat for 2 minutes. Stir in onions and garlic and cook 1 minute more. Add chicken, tossing to coat with curry oil. Reduce heat to medium and cook 7-10 minutes, or until chicken is cooked through.

3. Pour coconut milk, tomatoes, tomato sauce and sugar into the pan and stir to combine. Cover and simmer, stirring occasionally, for 30-40 minutes.