Those of you who follow my blog or use the weekly meal planner from Deals to Meals know I love RICE and I love CURRY! The two together are like heaven on a plate to me. Unfortunately, my husband lived in Honduras for a couple of years and was burned out on rice and prefers other starches. So, whenever he will not be home, or is out of town, I make sure and have rice dishes every night! This dish is one of my favorites and when my husband is home, will even admit it is quite good. The creamy coconut milk, spicy curry, and tender chicken and vegetables are the perfect combination! This meal also comes together quickly and is a ‘one dish wonder’ which makes clean up a breeze!

*I adapted the recipe from one of my favorite food blogs My Kitchen Cafe.

Coconut Chicken Curry
  1. 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
  2. 1 teaspoon salt
  3. 1/2 teaspoon pepper
  4. 1 1/2 tablespoons vegetable or canola oil
  5. 2 tablespoons curry powder
  6. 1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat, but start w/ a ½ t. cayenne—it could get too hot!)
  7. 1/2 onion, thinly sliced
  8. 1/2 green bell pepper, chopped
  9. 1/2 red bell pepper, chopped
  10. ½ c. carrots, sliced fairly thin (optional)
  11. 2 cloves garlic, crushed
  12. 4 red potatoes, cut into chunks
  13. 1 (14 ounce) can coconut milk
  14. 1 (14.5 ounce) can stewed tomatoes
  15. 5 tablespoons sugar
  16. Jasmine rice (cooked)
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  1. Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (don't let burn). Turn the heat up to medium, stir in onions, and garlic, and cook ten minutes,or until onions are tender. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, peppers, coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.
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