Curried Coconut Chicken
Equipment
Baking sheet with rack set (set of 2)
Ingredients
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
Salt and ground black pepper to taste
1 ½ tablespoons vegetable oil
2 tablespoons curry powder
½ onion, thinly sliced
2 cloves garlic, crushed
1 (14.5 ounce) can stewed, diced tomatoes
1 (14 ounce) can coconut milk
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Instructions
Season chicken pieces with salt and pepper; set aside.
Heat oil in a large skillet over medium-high heat. Cook and stir curry powder in hot oil for 1 minute. Stir in onions and garlic; cook 1 minute. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
Stir tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes.
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