Coconut Chicken Curry

Coconut Chicken Curry

Coconut Chicken Curry is a Southern India dish, where they use coconut milk in many of their recipes. Our Madras Curry Powder gives the chicken and other ingredients a wonderful flavor, as one would expect in a classic Indian restaurant. The coconut milk adds a creaminess without dominating the flavor. We balance the Madras Curry, coconut milk, and tomatoes so they work together. The onion, garlic and other ingredients add additional flavor layers, which gives you a Coconut Chicken Curry you will want to add to your recipe rotation. Your family and guests will ask for seconds. Enjoy!

Serves 4

Ingredients:
3 Tablespoons Olive Oil
1 ½ Pounds Boneless Skinless Chicken Breasts, Cut into ¾” Pieces
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Pepper
3 Cloves Garlic, Minced
¾ Cup Onion, Diced
3 Tablespoons Sheffield’s Madras Curry Powder
1 Cup Low Sodium Chicken Broth
14-15 Ounce Can Unsweetened Coconut Milk
14-15 Ounce Can Diced Tomatoes (We use a petite diced.)
2 Tablespoons Tomato Paste
2 Tablespoons Sugar
¼ to ½ Cup Parsley, Chopped
Cooked Jasmine, Basmati or White Rice for Serving

Directions:
In a Dutch Oven large skillet, heat the oil over medium-high heat. Add the chicken. Spread it out, and sprinkle the salt and pepper evenly on the pieces. Cook for about 5 minutes until the pieces are thoroughly cooked. Stir frequently so the pieces cook evenly. Watch so they don’t burn or overcook.

Make space in the middle of the chicken. Add the garlic and onion, stirring to combine them. Cook for 1 minute, allowing them to get fragrant and release the flavor. Stir a bit to combine into the chicken. Add the Madras Curry Powder. Stir again to coat the chicken pieces evenly. Let cook 2 minutes allowing the flavors to mingle. Add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir to combine well. Raise the heat and bring the mixture to a boil. Cover, reduce the heat and simmer for 20 minutes.

Serve over the cooked rice, topping each portion with the chopped parsley. Enjoy!