Curried Coconut Chicken
Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
Servings per recipe: 6
Calories per serving: 375
Preparation time: 20m
Total cooking time: 1h 10m
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
- 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:
- 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.
Nutrion facts:
| Total Fat | 20.9g | 32% |
| Saturated Fat | 14.0g | |
| Cholesterol | 78mg | 26% |
| Sodium | 807mg | 32% |
| Potassium | 647mg | 18% |
| Total Carbohydrates | 16.7g | 5% |
| Dietary Fiber | 2.8g | 11% |
| Protein | 32.2g | 64% |
| Sugars | 11g | |
| Vitamin A | 287IU | |
| Vitamin C | 10mg | |
| Calcium | 67mg | |
| Iron | 5mg | |
| Thiamin | 0mg | |
| Niacin | 16mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 75mg | |
| Folate | 25mcg |
