This chicken coconut curry is easy to make and it tastes just as good, if not better, than the coconut curry you would find in a restaurant! This is something my kids are always begging me to make. They seriously devour this stuff! It is savory and slightly sweet– the flavor combinations are simply perfect! I love serving this with Jasmine rice and steamed veggies… oh and plenty of Sriracha on the side (before we had kids I would just add the Sriracha right into chicken but they aren’t quite as crazy about Sriracha as I am… yet)! Anyway, just a heads up… this is quite aromatic so if you make it be sure to open up your kitchen windows or you will be smelling curry for days (which may not be a bad thing)!
Chicken Coconut Curry
- 2 pounds boneless skinless chicken breasts cut into 1/2-inch chunks or strips
- 1 teaspoon salt and pepper or to taste
- 1 1/2 tablespoons vegetable oil
- 2-3 Tbsp. curry powder
- 1-2 tsp. cayenne optional, depending on how spicy you like it. We like it HOT, so we did about 2 tsp.
- 1/2 onion thinly sliced
- 2 cloves garlic crushed
- 4 golden potatoes cut into chunks
- 1 14 ounce can coconut milk
- 1 14.5 ounce can stewed, diced tomatoes
- 1 8 ounce can tomato sauce
- 1/2 bunch cilantro chopped
- 3 tablespoons sugar
- Jasmine rice cooked
Season chicken pieces with salt and pepper. Heat oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil.
Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Add potatoes, then add coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens.
Serve with Jasmine rice and garnish with cilantro.