Homemade Coconut Chicken Curry Recipe
Coconut Chicken Curry has it all - it is slightly sweet, can be spicy, and you can make it in thirty minutes or less.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American, Indian
Keyword: curry, indian
Servings: 6
Calories: 436kcal
- 2 pounds of boneless skinless chicken breast, cut into cubes
- 1/2 cup of coconut oil
- 1 Large White Onion diced
- 3 Cloves of Garlic finely chopped
- 3 Roma Tomatoes diced
- 1 Red Pepper diced
- 1 Cup of Tomato Sauce
- 1 Can of Coconut Milk
- 1/2 cup of brown sugar
- 2 Tablespoons of Curry Powder
- Cumin Salt, Pepper for seasoning the chicken (you can also add ground cinnamon, nutmeg, and cayenne pepper if desired).
Heat the Coconut Oil over medium high heat and add the onions.
Add the curry powder and stir well.
Add the chicken breasts and season with salt, pepper, cumin (and other optional seasonings) and cook until browned.
Add the red pepper and tomatoes and stir well.
Add the tomato sauce and the coconut milk and stir well.
Let simmer for 20 minutes over medium heat.
Add the brown sugar and stir well.
Let cook for an additional 5 minutes and then serve over rice.
Serving: 200grams | Calories: 436kcal | Carbohydrates: 25g | Protein: 33g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 96mg | Sodium: 398mg | Potassium: 897mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1120IU | Vitamin C: 36.3mg | Calcium: 48mg | Iron: 1.9mg