Easy Coconut Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp canola oil2 tbsp curry powder1 tbsp cumin2 cloves of garlic, chopped1 tsp ground ginger (can use fresh)1 large onion, chopped2-3 pounds boneless skinless chicken breasts cut into 1/2 inch sections (can use thighs or tenderloins)1 (14.5 oz.) can diced tomatoes with juices1 (12 oz.) can coconut milk (can be reduced fat)1 1/2 tbsp sugar
This dish makes 6 servings.
Heat the oil up in a large saucepan and add the curry powder. Let the curry powder cook with the oil for about 6 minutes. Add the onion, cumin, ginger, and garlic to the mixture and let it cook together for about 10 minutes, or until the onion gets soft and translucent. Take the cup-up chicken and spice it up with the salt and pepper. Put the chicken in the pan and cook it until the juices run clear. Add the sugar, tomatoes, and coconut milk and stir until everything is well incorporated.
You can either leave everything in the pan on the stove and let it cook for about 60 minutes or so, or what I like to do is transfer everything to a crockpot or slowcooker on high for 6 hours. The slowcooker helps everything to become nice and tender and it seems to enhance all of the flavors.
Serve this over and kind of rice!
I hope you enjoy this recipe! I know we do!
Number of Servings: 6
Recipe submitted by SparkPeople user REDDINE2003.
Heat the oil up in a large saucepan and add the curry powder. Let the curry powder cook with the oil for about 6 minutes. Add the onion, cumin, ginger, and garlic to the mixture and let it cook together for about 10 minutes, or until the onion gets soft and translucent. Take the cup-up chicken and spice it up with the salt and pepper. Put the chicken in the pan and cook it until the juices run clear. Add the sugar, tomatoes, and coconut milk and stir until everything is well incorporated.
You can either leave everything in the pan on the stove and let it cook for about 60 minutes or so, or what I like to do is transfer everything to a crockpot or slowcooker on high for 6 hours. The slowcooker helps everything to become nice and tender and it seems to enhance all of the flavors.
Serve this over and kind of rice!
I hope you enjoy this recipe! I know we do!
Number of Servings: 6
Recipe submitted by SparkPeople user REDDINE2003.
Nutritional Info Amount Per Serving
- Calories: 505.3
- Total Fat: 20.2 g
- Cholesterol: 131.5 mg
- Sodium: 692.2 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 2.6 g
- Protein: 56.2 g
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