Coconut Curry Chicken
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6 servings
- 1 1/2 lbs. bonless skinless chicken thighs cut into 1/2 inch chuncks
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 Tbsp olive oil
- 2 Tbsp curry powder
- 1/2 onion diced
- 2 tsp garlic minced
- 14 oz coconut milk canned
- 14.5 oz diced tomatoes canned
- 8 oz tomato sauce canned
- 2 Tbsp sugar
Season chicken with salt and pepper.
Heat oil in pan and add in curry powder and cook for 2 minutes.
Add in onions and cook until they begin to soften.
Add in garlic, cook for 1 minute.
Add in chicken and stir to coat with curry mixture. Cook until chicken is cooked through.
Pour in coconut milk, tomatoes, sauce and sugar.
Simmer for 30-45 minutes
Calories: 345kcal | Carbohydrates: 13g | Protein: 25g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 704mg | Potassium: 723mg | Fiber: 2g | Sugar: 8g | Vitamin A: 292IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 5mg