Coconut Chicken Curry

Name: Coconut Chicken Curry
Total time: 1800 s
Yield: 6 people
Cuisine: Kenyan
Ingredients: 2 tablespoon olive oil; ▢2 pounds chicken breasts (skinless and boneless, cut into bite size pieces); ▢½ teaspoon salt (or to taste); ▢½ teaspoon pepper (or to taste); ▢1 small onion (chopped); ▢3 cloves garlic (minced); ▢2 tablespoon curry powder; ▢1 cup chicken broth (low sodium); ▢14 ounce coconut milk (1 can); ▢14.5 ounce diced tomatoes (1 can); ▢2 tablespoon tomato paste; ▢2 tablespoon sugar; ▢2 tablespoon parsley (chopped)

MICHELLE ATIENO @cook_108716303

This Creamy Coconut Chicken Curry is delicious, healthy, made in one pot and best of all ready in only 30 minutes! Forget take-out, this is about to become your new family favorite

MICHELLE ATIENO @cook_108716303

This Creamy Coconut Chicken Curry is delicious, healthy, made in one pot and best of all ready in only 30 minutes! Forget take-out, this is about to become your new family favorite

Saved

Ingredients

30 minutes

6 people

2 tablespoonolive oil
▢2 pounds chicken breasts (skinless and boneless, cut into bite size pieces)
▢½ teaspoon salt (or to taste)
▢½ teaspoon pepper (or to taste)
▢1 small onion (chopped)
▢3 cloves garlic (minced)
▢2 tablespoon curry powder
▢1 cup chicken broth (low sodium)
▢14 ounce coconut milk (1 can)
▢14.5 ounce diced tomatoes (1 can)
▢2 tablespoon tomato paste
▢2 tablespoon sugar
▢2 tablespoon parsley (chopped)

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Steps

30 minutes

1

Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
2

Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
3

Garnish and serve: Garnish with parsley and serve over rice.