My sister Bonny has been trying to get me to make this Coconut Chicken Curry for a while now. I kind of put it off for a little while because it sounded so weird w/ having potatoes in it, but you know what? I finally made it, and it didn't fail to impress. Don't let what's in it scare you away from trying it out. My husband and brother-in-law couldn't get enough of it! Luckily this recipe makes a ton, so there was more than enough. Also be warned, you might want to cut the recipe in 1/2 if there's not going to be that many people eating it, or just take that opportunity to have people over!
Looks good right?
Heat oil and spices over medium heat and then stir in onions and garlic.
Add chicken and cook until no longer pink.
Mix in potatoes...
Coconut milk, tomatoes, tomato sauce and sugar. Cover and simmer for 30-40 minutes or...
Pour into a crockpot and cook on low for 4-5 hours or high for 2-2 1/2 hours.
Serve over rice...
And garnish w/ cilantro. Yum!
Coconut Chicken Curry
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 medium red potatoes, cut into chunks
1 (14 ounce) can coconut milk, light or regular
1 (14.5 ounce) can stewed tomatoes, Italian style
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Hot cooked Jasmine rice or brown rice
Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet or saucepan over medium-low heat for two minutes, until fragrant (but don’t let it burn). Turn the heat up to medium and stir in onions and garlic and cook 7-9 minutes more or until onions are very clear. 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 or nearly cooked through (it will continue to simmer in the next step). Add potatoes, coconut milk, tomatoes (I lightly crushed the stewed tomatoes with my fingers before adding), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes. The sauce thickens slightly 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. Enjoy!
*Note: I made this dish right up to the step where you are supposed to let it simmer for 40 minutes. At that point, I poured it all in my crockpot and let it sit at low heat for 4-5 hours to finish up cooking. This means you can make it earlier in the day and have a fuss-free dinnertime while you get dinner on the table.