Coconut chicken curry

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Photo: thisvegetarian.com
Prep Time:
15 minutes
Cooking Time:
30 minutes
Servings:
6

Curry powder blends vary greatly. Adjust the amount to taste as needed.

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Ingredients

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

Directions

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

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