One of my favorite healthy recipes is this Coconut Chicken Curry dish I blogged about several years ago. I make this recipe at least monthly and I wanted to share it with those of you who are new to our blog and might not have tried it yet. This dish is full of vegetables and smothered in a coconut, tomato curry sauce. It is slightly sweet and is the perfect combination of spice and flavor. Serve over brown rice or jasmine rice and you have a healthy, homemade recipe your family will love!
- 2 pounds boneless skinless chicken breasts cut into 1/2-inch chunks or strips
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 tablespoons vegetable or canola oil
- 2 tablespoons curry powder
- 1 1/2 teaspoons paprika substitute cayenne pepper if you like the heat, but start w/ a ½ t. cayenne—it could get too hot!
- 1/2 onion thinly sliced
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- ½ c. carrots sliced fairly thin (optional)
- 2 cloves garlic crushed
- 4 red potatoes cut into small cubes
- 1 14 ounce can coconut milk
- 1 14.5 ounce can stewed tomatoes
- 1/4-1/3 cup brown sugar
- Jasmine rice cooked
- Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (don't let burn). Turn the heat up to medium, stir in onions, and garlic, and cook ten minutes,or until onions are tender. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, peppers, coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.