Coconut Curried Chicken
This is a great make-ahead meal. It tastes even better the next day or make it in the morning and reheat it on medium heat. I love cilantro so I like to top it with a lot and the addition of freshly chopped pineapple is amazing!!!! Serve it with coconut rice, cilantro rice, plain rice or tortilla shells.
  1. In a large pot or frying pan brown chicken on medium heat, about 5 minutes per side. Remove from frying pan and set aside.
  2. In same pan you browned chicken in add onion and cook till soft, about 4 minutes. Then add garlic and cook additional 2 minutes.
  3. Add chopped tomato and cook till very soft and cooked down, about 5 minutes. Add a little water to keep mixture from clumping up and drying out and stir well. Add curry powder and stir well. Cook about 1 minute.
  4. Shake coconut milk really well then add to onion, garlic, tomato mix and stir well.
  5. Add carrots and potato if using them and return chicken and all its juices back to the pan. Cook on low for another 25 minutes, gently stirring often.
  6. This dish is best served with rice and topped with lots of cilantro and a lime wedge.

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