Recipe by ROMA "Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables."
Ingredients Makes servings US Metric Adjust Recipe (Help) 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 2 tablespoons curry powder 1/2 onion, thinly sliced 2 cloves garlic, crushed 1 (14 ounce) can coconut milk 1 (14.5 ounce) can stewed, diced tomatoes 1 (8 ounce) can tomato sauce 3 tablespoons sugar
Directions
- 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 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.
- 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.
- PREP 20 mins
- COOK 50 mins
- READY IN 1 hr 10 mins
Source : allrecipes[dot]com
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