Rich Coconut Chicken Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Two pounds of boneless, skinless chicken breasts, chopped into small chunks
02 -
Two tablespoons of olive oil
03 -
One small onion, diced finely
04 -
Three cloves of fresh garlic, minced
05 -
Two tablespoons of curry powder
→ Sauce & Seasonings
06 -
One cup of chicken broth (low sodium)
07 -
One 14-ounce can of coconut milk
08 -
One 14.5-ounce can of diced tomatoes
09 -
Two tablespoons of tomato paste
10 -
Two tablespoons of sugar
11 -
Half a teaspoon of salt, or more if preferred
12 -
Half a teaspoon of black pepper, or adjust to taste
→ Garnish
13 -
Two tablespoons of chopped fresh parsley
# Instructions:
01 -
Warm olive oil in a big Dutch oven. Season the chicken with some salt and pepper, toss it in, and cook for roughly five minutes until it looks cooked on the outside.
02 -
Throw in the diced onions, minced garlic, and curry powder with the chicken. Mix it all up and cook for a couple of minutes until those spices start to smell amazing.
03 -
Now pour in chicken broth, coconut milk, diced tomatoes, tomato paste, and sugar. Stir, let it gently boil, then lower the heat and cover. Let it bubble away slowly for 15-20 minutes until the sauce becomes thick and the flavors come together.
04 -
Top it off with freshly chopped parsley and serve it warm over a bed of rice you love.
# Notes:
01 -
Store this rich and creamy curry in an airtight container in the fridge for up to three days.
02 -
Want to keep it longer? Let it cool entirely, freeze it in a shallow container, and stir well when reheating.