Not sure if this dish is Indian or Caribbean … what I can say is it’s spicy, sweet and delicious, which is all you really need to know.
Okay, so this is what you’ll need
- 2 lbs diced chicken
- half large white onion, sliced
- 1 can (14oz) of diced tomatoes
- 1 can of coconut milk
- 8oz (small can) of tomato sauce
- 2-3 tbsp of curry powder (to taste)
- 3 tbsp white sugar
- 1 clove minced garlic
Let’s do this!
Pour 2-3 tbsp of oil into a large skillet
Once the oil is hot (medium-high heat), add the curry powder
You’ll want to cook the curry powder for 2-3 minutes. The heat will activate much of the flavours
Next, add the onions
Stir until well coated by the curry
Let those onions cook a while, until they are getting clear
Add the chicken
Already smells amazing! Stir and cook until the chicken is mostly cooked through and the juices are running clear.
Now add the tomatoes
Add the sugar
A little extra tomato sauce
Don’t forget that garlic!
Now add the coconut milk. Don’t worry if the milk has separated and the cream is on top in a lump … once you mix it with the hot ingredients it will blend nicely
Now let your curry simmer on the stove for 30-40 minutes.
While it’s simmering, prepare some rice. I like to use basmati rice for this.
Okay, ready to serve!
Place some rice in a bowl. Get a large spoon and spoon the curry over the rice.
So there you have it, my curried coconut chicken