Curried Coconut Chicken
Makes 6 -8 servings
2 lbs. boneless skinless chicken breasts cut into ½” chunks
1 tsp. salt and pepper
1 ½ tsp. vegetable oil
2 T curry powder (see recipe below)
½ onion thinly sliced
2 cloves of garlic minced
1 – 14 oz. can sweetened coconut milk
1 – 14.5 oz. can stewed diced tomatoes
1/2 – 8 oz. can tomato sauce (4 oz.)
3 T granulated sugar
Curry Powder Recipe:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried red chiles, broken in pieces, seeds discarded
2 tablespoons turmeric
(Garam Masala): Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder.
Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for five minutes. Add the onion and garlic and cook for 1-2 minutes more. Add the chicken and toss to coat with the curry oil. Reduce the heat to medium and cook until the chicken is no longer pink, about 10 minutes.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 minutes.
Serve with Rice