Curried Coconut Chicken

I love Indian food, don't you?! I wanted to try making curry chicken, not from the jar, so my husband found this recipe for me to make.

Adapted from: http://allrecipes.com/recipe/68532/curried-coconut-chicken/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201 

Curried Coconut Chicken

Ingredients 

 2 lbs bonesless skinless chicken breasts, cut into 1/2-inch chunks ( I used approx. 1.88 lbs boneless, skinless chicken thighs instead, and I didn't cut the chicken up)

1 tsp salt and pepper, or to taste

1 1/2 Tbs vegetable oil ( I used olive oil)

2 Tbs curry powder

1/2 onion, sliced

2 cloves garlic, crushed ( I used a little more)

1 (14 oz) can coconut milk

1 (14.5 oz) can stewed, diced tomatoes

1 (8 oz) can tomato sauce

3 Tbs sugar

Any veggies you want to add ( I added in some cauliflower and carrots)

Directions 

 If you haven't done so already, make sure your onion and garlic are cut up.

 1. Season the chicken with salt and pepper.

2. Heat oil and curry powder in a large skillet over medium-high heat for 2-5 minutes. Stir in the onions and garlic, and cook for 1-2 minutes. Add the chicken, tossing lightly to coat with the curry oil. Reduce the heat to medium, and cook for about 7-10 minutes, or until the chicken is no longer pink in the center and the juices run clear.

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

* approx. 10 minutes before simmering is complete, add in any veggies you may want ( i.e. cauliflower, carrots, peas)







Comments

Post a Comment

Popular posts from this blog

Aunt Joy's Cheesy Potatoes

Now don't get me wrong, I LOVE mashed potatoes, especially made by my dad,  but this Thanksgiving I wanted to try something different. I remembered that my husband's aunt made these really, well, cheesy potatoes. Potatoes, cheese, bacon= mmmmmmmm!!!! Ingredients  12 medium sized potatoes 10-12oz Velveeta cheese 6 oz cheddar cheese 1 lb cooked bacon ( I know. Try not to eat it before you put it with the potatoes.) 1 1/4 cup Helman's Real Mayo 1/2 cup Miracle Whip (regular) Salt Pepper  onion salt Directions 1. Heat oven to 350 degrees and grab a 9x13 ungreased dish (corningware or glass is best) 2. Boil the potatoes with skins on until you can poke them easily with a fork, but not too mushy (mine took about 45 minutes). 3. Put the potatoes on a counter to cool. 4. Once they are cool, peel the skins off and cut them into 1 x 20 in. chunks and put them into a large mixing bowl. 5. Cut the Velveeta and cheddar cheese into chunks approximat...
Read more

Chicken Pot Pie IX

Image
I love a good chicken pot pie, especially when it's homemade! http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx Ingredients  1 lb skinless, boneless chicken breast halves, cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp celery seed ( I didn't use this, because I didn't have any) 1 3/4 cups chicken broth 2/3 cup milk 2 ( 9 in.) unbaked pie crusts or 2 puff pastry sheets ( i.e. Pepperidge Farm) Directions  Preheat oven to 425 degrees F. 1. In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from the heat, drain, and set aside. 2. In another saucepan, cook onions in butter until soft and translucent over medium high heat. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from he...
Read more

Crock Pot Pork Tenderloin

Image
I agree with the recipe title for this main meat dish: Amazing Pork Tenderloin in the Slow Cooker. I found this recipe (well actually my husband Mark found it) on http://allrecipes.com .  Ingredients: 1 (2 pound) pork tenderloin 1 (1 ounce) envelope dry onion soup mix 1 cup water 3/4 cup red wine 3 tablespoons minced garlic 3 tablespoons soy sauce ground black pepper (to taste) Directions (adapted from http://allrecipes.com/recipe/amazing-pork-tenderloin-in-the-slow-cooker/ ): Place the pork tenderloin ( we bought ours from Trader Joe's) in the crock pot with the contents of the soup mix. Pour the water, wine (we used Charles Shaw red table wine from Trader Joe's; it was only about 4 dollars!), and soy sauce over the top, turning the pork to coat. Carefully spread the garlic over the pork, leaving as much on top of the roast while cooking as possible. Sprinkle with pepper. Cover. Cook on low setting for four hours. Serve with cooking liquid on the side as au jus....
Read more