Coconut Chicken Curry

Coconut Chicken Curry

Recipe by Maria VergaraCourse: Main CourseCuisine: Thai
Prep time






  • 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks

  • 2 cloves garlic, crushed

  • 2 tablespoons curry powder

  • 1 can (14 ounce) coconut milk

  • 1 can (14.5 ounce) diced tomato, drained

  • 1 1/2 tablespoons vegetable oil

  • 1/2 onion, thinly sliced

  • 1 can (8 ounce) tomato sauce

  • 3 tablespoons sugar

  • Salt and pepper


  • Season the chicken chunks with salt and pepper.
  • Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
  • Add garlic and onions and cook for 1 minute.
  • Add chicken chunks and toss lightly to coat with the curry oil mixture.
  • Reduce heat to medium, and cook for 7 -10 minutes, or until chicken is no longer pink in center and juices run clear.
  • Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30 – 40 minutes.
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