Curried Coconut Chicken

Ryan & I don't get out much any more. I can't even remember the last time we went out to dinner - honestly. Which is so sad because it used to be a weekly event.

So these days instead of eating at restaurants we try to make fun meals at home.

Tonight was Indian night. My brother & sister-in-law posted the following three recipes on their blog last month and I finally got a chance to try them. They all turned out so good that I had to put them on here so I won't lose them! So thanks, Chris & Brittney for the delicious recipes.

For a moment, we were back at the Bombay House instead of here in Calgary where food is expensive and not-so-good.

This dish had amazing flavor and was surprisingly easy with common ingredients!

Curried Coconut Chicken

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

{courtesy of allrecipes.com}