Coconut Chicken Curry

This picture does not do this dish justice. Trust me, this curry is SO GOOD! I saw this recipe on another food blog, My Kitchen Cafe. Because I love Indian food, I knew I had to try it. When I looked at the ingredients, I was a bit nervous about how it would taste. When I was making it, I was even more nervous. The end result? Pure enjoyment!!! Both my husband and I loved this dish! The only change I made to the recipe was cutting back the sugar. It originally called for three tablespoons. That sounded like way too much. I only put in two teaspoons and it was perfect! The sauce was rich, creamy and flavorful. I think next time I might try adding carrots and peas, or maybe some chickpeas. I served this over steamed brown rice and some toasted pita chips with hummus. It made for an excellent winter meal! This will be added to my list of favorites!

Coconut Chicken Curry

2 pounds boneless, skinless chicken breast cut into 1/2 inch chunks or strips

salt and pepper

1 1/2 Tbsp. vegetable or canola oil

2 Tbsp. curry powder

1 1/2 tsp. paprika

1 onion thinly sliced

2 cloves garlic, grated or crushed

4 red potatoes, cut into chunks

1 14 oz. can coconut milk (I used lite)

1 14.5 oz. can stewed tomatoes

1 8 oz. can tomato sauce

3 Tbsp. sugar (I used 2 tsp.)

Cooked Rice

Season cicken with salt and peppr. Heat oil, curry powder and paprika in a large skillet over medium-low heat for two minutes or until fragrant (don't burn it!). Turn the heat up to medium and stir in the onions and garlic and cook for ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry and oil and cook for 7-10 mintes, or until chicken is no longer pink and is cooked through. Add potatoes, then coconut milk, tomatoes, tomato sauce and sugar. Stir to combine. Cover and simmer, stirring occasionally, for about 30 minutes or until sauce thickens. The sauce will thicken upon standing. Serve over hot rice.