How to CookHow to make Curried Coconut ChickenPosted on May 25, 20162 min read 0 326 “Curried Coconut Chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.” Prep. TimeCook TimeReady In 20 m50 m1 h 10 mIngredients :2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks1 teaspoon salt and pepper, or to taste1 1/2 tablespoons vegetable oil2 tablespoons curry powder1/2 onion, thinly sliced2 cloves garlic, crushed1 (14 ounce) can coconut milk1 (14.5 ounce) can stewed, diced tomatoes1 (8 ounce) can tomato sauce3 tablespoons sugarDirections :Season chicken pieces with salt and pepper.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.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.