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Curried Coconut Chicken Recipe


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     Curried Coconut Chicken

Category   Entrees - Maindishes
Sub Category   None
Preptime   1 hour

2 lbs chicken breast cut into cubes
1 tsp salt and pepper
1 1/2 tbsp vegetable oil
2 tbsp curry powder
1/2 onion
2 cloves garlic
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tbsp sugar
1 1/2 cups rice
1 bag stir fry frozen veggies - thawed.

Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for 5 minutes. Stir in onions and garlic, cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook for 7-10 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. Add any cooked veggies here too. Cover and simmer, stirring occasionally about 30-40 minutes.
Cook 1 1/2 cups rice. Combine with curry.

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