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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I don't remember where I got this but it was one of the first recipes I tried from a web site. It has been changed some to suite our tastes. My family loves it, my very picky son requests it when he visits. Ingredients:
2 lbs boneless skinless chicken, cut into 1/2 inch pieces |
salt and pepper |
1 1/2 tablespoons vegetable oil |
2 tablespoons curry powder |
1 onion, thinly sliced |
2 garlic cloves, crushed |
1 (14 ounce) can coconut milk |
1 (10 ounce) can tomatoes and green chilies |
1 (8 ounce) can tomato sauce |
3 tablespoons sugar |
Directions:
1. Season chicken with salt and pepper.
2. Heat oil and curry powder over medium high heat for about 2 minutes.
3. Stir in garlic and onion and cook 1 more minute.
4. Add chicken, tossing lightly to coat with curry oil.
5. Reduce heat and cook til chicken is done, about 10 minutes.
6. Add all other ingredients and stir to combine.
7. Cover and simmer on low for 30 to 40 minutes stirring occasionally, until desired consistency is reached.
8. Serve over rice.
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