My good friend, Debra, introduced me to this recipe a number of years ago and i still love it as much now as the first time i tried it! Curried Coconut Chicken (click on this title to see the complete recipe!) incorporates one of my favorite ingredients: Coconut Milk… i love the flavor it adds! A simple dinner that doesn’t require a myriad of side dishes. Serve it with jasmine rice and naan (to help sop up the extra sauce…trust me, you’ll wipe your plate clean!)
Heat the oil and add curry powder. Saute for 2 minutes. Then add the sliced onions and garlic and saute.
Saute the chicken in the curry sauce until the chicken is no longer pink.
Next, you’ll add the coconut milk, tomatoes, tomato sauce and sugar. Simmer at least 40 minutes.
Cover and simmer 40-50 minutes
Heat olive oil in a saute pan and warm the naan bread..til golden brown on both sides.
Slice into wedges and serve.
Serve the curried coconut chicken with jasmine rice...delicious!
As much as we love the flavor of curry, the aroma can have a tendancy to overstay it’s welcome. Some tips to refresh and neutralize the fragrance: burn some essentials oils, such as lavender or lemon. Or mix some apple cider vinegar, with cinnamon and cloves and simmer on low.
