Curried Coconut Rice
Ingredients
5 chicken breasts, cut into 1/2 inch chunks
1/2 tsp salt and pepper, or to taste
2 Tbsp cup vegetable oil
2 Tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can sweetened coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
2 tablespoon sugar
Directions
5 chicken breasts, cut into 1/2 inch chunks
1/2 tsp salt and pepper, or to taste
2 Tbsp cup vegetable oil
2 Tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can sweetened coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
2 tablespoon sugar
Directions
- Season chicken pieces with salt and pepper.
- 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.
- 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.