My friend Pat who lives in Vancouver, kindly took the time to send me this delicious recipe for her Curried Coconut Chicken to share with everyone, thanks Pat!  

Prep time:  20 minutes

Cooking time:  50 minutes

Serves:  6-8


2 pounds of boneless skinless chicken breasts cut into 1/2 inch cubes

1 teaspoon salt and pepper or to taste

1 1/2 tablespoons curry powder

1/2 medium onion sliced

2 garlic cloves minced

1 –  14 oz can of coconut milk

1 –  14.5 oz can of diced tomatoes with juice

1 cup(8 oz) of tomato sauce

3 tablespoons sugar or to taste


1.  Season cut up chicken with salt and pepper.

2.  Heat oil and curry powder in a large skillet over medium high heat for 2 minutes.  Stir in onions and garlic and cook 1 minute more.  Add chicken, tossing lightly to coat with curry oil onion mixture.  Reduce the heat to medium and cook for 7-10 minutes or until chicken is no longer pink in the centre and juices run clear.

3.  Pour coconut milk, tomatoes, tomato sauce and sugar into the pan and stir to combine.  Cover and simmer stirring occasionally, approximately 30-40 minutes.

4.  Serve over rice and it tastes even better the next day.

My basmati rice with cumin seeds would go really well with this dish.


Print Friendly, PDF & Email
Share on FacebookShare on TwitterPin it on PinterestShare via email