Saturday, November 6, 2010

Chicken Coconut Curry (two meals)

2-6 serving meals

4 lb chicken breasts, cubed
Salt and Pepper to taste
1/4 cup cooking oil
1/4 cup curry powder
1 onion, thinly sliced
1/4 cup minced garlic
2 cans coconut milk (14 oz)
2 cans stewed, diced tomatoes, un-drained (14.5 oz)
2 cans tomato sauce (8 oz)
6 tablespoons sugar

1. Season chicken with salt and pepper to taste.

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

3.  In a pot, mix coconut milk, tomatoes, tomato sauce, sugar and chicken mixture together.  Cover and simmer, stirring occasionally, approximately 30-40 minutes.

4.  Serve half over hot rice.  Other half cool, put into a freezer safe container (gallon ziplock bag), label and freeze for up to 3 months.

TO USE FROZEN CURRY:  Defrost in refrigerator.  Warm again in a pot over medium heat.  Serve over rice.

Recipe taken and modified from

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