Curry Coconut Chicken

Curry Coconut Chicken

If you love Indian flavors, you will love this dish. Curry chicken with a hint of coconut, served over a bed of aromatic Basmati rice, - it's just a great combination. This recipe comes together quickly and is a great dish to serve during the week.

Ingredients

• 2 1/2 lbs. chicken tenders, cut into 1" pieces
• 3 Tbs. extra virgin olive oil
• 2 Tbs. curry powder
• 1 small onion, thinly sliced
• 2 large garlic cloves, roughly chopped
• 1 (14 oz.) can coconut milk
• 1 1/2 cups frozen peas
• 1 (14.5 oz.) can stewed diced tomatoes
• 1 (8 oz.) can tomato sauce
• 1 lime, juiced
• 1/2 lemon, juiced
• 4 Tbs. sugar
• Salt & Pepper, to taste

• Basmati rice, cooked according to package directions

Directions

1. Heat oil and curry in a large skillet over medium high heat for 2 minutes - stirring frequently. Add in the onions and garlic and sauté for one minute. Add in chicken, stirring to coat all the pieces with the curry oil. Lower heat to medium and cook for about 8 minutes, until the chicken is almost done.
2. Add coconut milk, stewed tomatoes, tomato sauce, sugar, lime & lemon juice. Stir thoroughly to combine all ingredients. Cover and simmer for about 30 minutes. During the last 5 minutes add in frozen peas. Serve over Basmati rice.

Serves 5

• For a more spicier dish, cook the curry for longer then 2 minutes. The longer you cook it, the spicier it becomes.
• If your sauce hasn't thickened enough, remove the cover and simmer for a little longer. Or consider adding a corn starch and water mixture to thicken it up.