Coconut Chicken Curry

• Gluten free

• Meat

  • 1 1/4 lb Chicken breast, boneless skinless

• Produce

  • 1 tsp Garlic
  • 1/4 tsp Ginger, dried
  • 1 3/4 cup Red bell pepper, medium
  • 1 can Tomatoes, fire-roasted
  • 1 Yellow onion, small

• Canned Goods

  • 1 can Coconut milk, sweetened

• Condiments

  • 1 can Tomato sauce

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1 tbsp Curry powder
  • 1/2 tsp Salt and pepper
  • 2 tbsp White sugar

• Oils & Vinegars

  • 2 tbsp Vegetable oil

Found on chelseasmessyapron.com

Description

Directions

• Cube your chicken into bite-sized pieces (remove any fat). Rub the salt and pepper into the chicken pieces.
• Heat up 1 tablespoon of the vegetable oil with the curry powder in a large skillet over medium-high heat. Set your timer and stir together over the heat for 5 - 7 minutes. This helps the flavor develop.
• Add in the chopped onion, minced garlic, ginger, chopped red pepper, and remaining tablespoon of oil and continue to stir for another 5 minutes or until the onion is translucent and the pepper is tender.
• Stir in the drained diced tomatoes and cook for another 2-3 minutes.
• Add in the chicken, reduce the heat to medium, and cook until the chicken is no longer pink inside (about 7-9 minutes).
• Pour coconut milk, tomato sauce, and sugar into the skillet. Stir to combine the ingredients.
• Reduce the heat and simmer (I left it uncovered), stirring every 15 minutes or so for about 50-60 minutes or until the sauce is thickened.
• If desired top with coconut and red pepper flakes for an extra kick.
• Serve over rice of your preference.