This coconut curry chicken dish caught my attention because the sauce is made of both tomato and coconut. I am a big fan tomato based sauces so I knew that this dish would taste great. After I made the dish and tasted the sweet and spicy tomato coconut curry chicken dish, I was not disappointed.
This dish is very easy to prepare. Chicken breasts are cut into chunks in this recipe. The chunks of chicken are first cooked in a mix of curry powder, oil, garlic and onions. Then they are simmered along with the coconut milk and tomatoes. The result is a delicious coconut-tomato curry dish that is sure to please. Enjoy!
A simple coconut and tomato based curry that is not too spicy. Served this creamy and delicious dish with steamed white rice.
- 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
- Salt and pepper
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 can (14 ounce) coconut milk
- 1 can (14.5 ounce) diced tomato, drained
- 1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available)
- 3 tablespoons sugar
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Season the chicken chunks with salt and pepper.
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Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
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Add garlic and onions and cook for 1 minute.
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Add chicken chunks and toss lightly to coat with the curry oil mixture.
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Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
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Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
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Serve immediately, over rice. Enjoy!
- If you find that there is too much sauce for your taste, you can simmer for longer to reduce the sauce to the desired amount.
- A few people are wondering the type of curry powder I used. I used McCormick brand and is simply labeled as "Curry Powder". (example here)
Recipe source: All Recipes
I only have coconut cream in my pantry. Will this work with this recipe? Thanks 🙂
Hi Michelle,
Coconut cream has a thicker consistency than coconut milk so I don’t know what the outcome would be if coconut cream is used in this recipe.
What curry brand do you use?
I used the ‘club house’ curry powder.
Hi Liza, I made this last night and I had another portion tonight. I’ve frozen the rest, hope that’s OK, not sure with it having the coconut in.
I make quite a few Indian curry’s but I need to make base sauce which takes some time. So I was fresh out of base sauce and fancied a curry and I have to say this was spot on, really hit the target and I’ll be cooking that again without a doubt.
I threw tinned potatoes into it as well and had it with a couple of gluten free pitta breads.
My ex girlfriend was from a place called Bagio (unsure of spelling) and she used to make me Chicken and Pork Adobo which had quite a bit of sauce with it (well her offering did) and I loved it but can’t replicate it.
Alas, both her and the Adobo have gone now, could really do with getting the Adobo back.LOL
Hi James,
I enjoyed reading your story! Yes, you can freeze the rest of the coconut curry. You must have missed the chicken and adobo your ex made you. No worries, you can easily make it. Start with the simple pork adobo; https://salu-salo.com/pork-adobo/. Take care and thanks for writing 🙂
Thanks for sharing the recipe, I’m having another dollop tonight although the portions are getting smaller, I think the current incumbent of my kitchen is skimming some off.
🙂
I tried it out and it was outstanding!! i was trully amazed
thank you
You’re welcome!
Very nice 🙂 Thank you, I’m trying this out tonight will let you know!!
I added turmeric & splash of lemon
Sorry, I’m late to the party, but, what are your suggestions for a salad?? and or vegetable?? Dessert, sliced fruit . Many thanks. Jim
Greek salad is my favorite and definitely sliced fruits for dessert!