Coconut Curry ChickenThis is a wonderful dish I began preparing for my family several months ago. I’m not a huge fan of curry, but this dish is very mild. It’s easy, thrifty and delicious! I prepare the meal earlier in the day up through step 2, and then put it in the crock pot so the meat can finish cooking and the flavors meld.
The original recipe can be found here, however, after making it several times, I’ve altered a few things. My version of the recipe, found below, is just as good and costs less to make! The dish serves 6 and costs only .63 a serving.
Ingredients
- 1 lb boneless, skinless chicken breast (about 2 large breasts)
- 1 ½ tablespoons vegetable oil
- 1 ½ tablespoons curry powder
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 (14 ounce) can coconut milk
- 1 (14.5 ounce) can stewed, diced tomatoes
- 3 tablespoons sugar
- salt and pepper to taste
Directions- Assemble ingredients. You can purchase the Coconut Milk at Wal-Mart for $1.28. The curry seasoning I bought was also at Wal-Mart for $1.40.
- Dice onion & cut up chicken. Season chicken pieces with salt and pepper.
- Heat oil in a large skillet over medium-high heat for two minutes. Add curry and mix thoroughly. Let flavors meld for an additional 2-3 minutes, stirring occasionally.
Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 5-7 minutes, or until chicken is mostly cooked through.
- Transfer mixture to a heated crock pot. Add coconut milk, tomatoes, and sugar and stir to combine. Cover and cook on low 2-3 hours.
- Cook 2.5 cups of rice according to package directions. Serve chicken over rice. Enjoy!
