When I go out for Thai food, there are two buzzwords that usually draw me in to trying a new dish…coconut and curry.
While I’m not a huge fan of spicy food, there are times when I just need a hot bowl of curry in my life…and even better when it’s seasoned with creamy coconut milk.
This amazing chicken recipe is the best of both worlds. It has delicious curry flavor and a creamy coconut tomato sauce, and the heat can be adjusted to your liking. The recipe as is has practically no heat from spices, but you can easily add Thai chilies or chili paste to up the heat of this curry dish.
Serve it with rice or a big ol’ slice of naan for a delicious meal that’s perfect for this cool pre-winter weather!
Coconut Curry Chicken
- 1 package chicken tenders (about 6-8 tenders should work)
- Salt and pepper to taste
- 1 ½ tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 onion, chopped and diced
- 2 cloves garlic, chopped
- 1 (14 oz.) can coconut milk
- 1 (14.5 oz.) can diced tomatoes, drained
- 1 (8 oz.) can tomato sauce
- 3 tablespoons granulated sugar
Cut chicken tenders into small bite-sized chunks. Season with salt and pepper. I also added a little curry powder to the chicken, just because I love it!
Heat a large stock pot over medium-high heat. Add oil and curry powder. Heat curry oil for 1 minute.
Add chicken to oil, followed by onions. Cook 7-10 minutes, or until chicken is no longer pink in the middle and the juices run clear. Add chopped garlic. Cook an additional 1-2 minutes.
ENJOY THE SMELLS. This dish smells AMAZING as it cooks.
Add the coconut milk, diced tomatoes, tomato sauce, and sugar. Stir to combine. Turn the heat down to medium low and cover the pot. Let simmer, stirring occasionally, for 30-40 minutes.
Serve as is or over a bowl of rice.
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.