Creamy Coconut Curry Chicken
Perfectly tender chicken dredged in a creamy curry broth makes this one-pot meal a dinner delight. Creamy Coconut Chicken Curry is a fast and healthy meal with busy weeknights in mind.
Servings: 6 Servings
- 2 tablespoons Oil
- 2 lbs Boneless Chicken Thighs cubed into small pieces
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 small Onion diced
- 3 Garlic Cloves minced
- 3 tablespoons Curry Powder
- 2 tablespoons Tomato Paste
- 1 cup Chicken Broth
- 14 ounce Coconut Milk 1 can
- 14.5 ounces Diced Tomatoes 1 can
- 2 tablespoons Sugar
- 2 tablespoons Parsley chopped
Cook the chicken: Heat the oil in a large Dutch oven over medium heat and add the chicken. Cook for 7 minutes or until the chicken is no longer pink. Using a slotted spoon remove the chicken and set it aside on a plate.
Prepare the sauce: add the onion, garlic, and curry powder, tossing to coat, and cook for 2 minutes. Add the tomato paste and cook for 1 more minute.
Pour the broth, coconut milk, diced tomatoes, and sugar into the pot and bring to a boil, cover with a lid and reduce heat to a simmer. Continue to simmer for 15 minutes.
Add the chicken back to the sauce and continue to simmer for 5 to 10 more minutes until the sauce begins to slightly thicken.
Garnish with fresh parsley.
Serving: 2cups | Calories: 554kcal | Carbohydrates: 14g | Protein: 27g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 148mg | Sodium: 605mg | Potassium: 746mg | Fiber: 2g | Sugar: 7g | Vitamin A: 421IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 5mg