Creamy Coconut Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Cut 2 pounds of boneless chicken breasts into small pieces
02 -
2 tablespoons of olive oil
03 -
Dice 1 small onion into tiny pieces
04 -
Mince 3 garlic cloves
05 -
2 tablespoons of curry powder
→ Sauce & Seasonings
06 -
1 cup of chicken broth (look for low-sodium)
07 -
1 can of coconut milk (14 oz)
08 -
A 14.5 oz can of diced tomatoes
09 -
2 tablespoons of thick tomato paste
10 -
2 tablespoons of sugar for sweetness
11 -
Sprinkle ½ teaspoon of salt, adjust if needed
12 -
Put in ½ teaspoon of black pepper, or to your liking
→ Garnish
13 -
Chop 2 tablespoons of fresh parsley for garnish
# Instructions:
01 -
Pour olive oil into a big Dutch oven and heat it up. Add salt and pepper to the chicken pieces, toss them in, and cook for about 5 minutes, just until the outside isn’t pink anymore.
02 -
Toss in the diced onion, minced garlic, and curry powder with the chicken. Mix everything well and stir for 2 minutes to let the flavors develop.
03 -
Add the chicken broth, coconut milk, diced tomatoes, tomato paste, and sugar. Stir thoroughly, let it come to a low boil, then lower the heat and cover it. Simmer for 15-20 minutes until the sauce thickens up and the taste comes together.
04 -
Scatter the fresh parsley on top and eat it warm with rice you love most.
# Notes:
01 -
You can keep this creamy curry in the fridge, in a sealed container, for up to 3 days.
02 -
To save it longer, let it cool first, then freeze it in a shallow dish. Reheat after stirring well.