Prep 5minutes Cook 25minutes Total 30minutes 6 Servings
Ingredients
▢2 tablespoon olive oil
▢2 pounds chicken breasts (skinless and boneless, cut into bite size pieces)
▢½ teaspoon salt (or to taste)
▢½ teaspoon pepper (or to taste)
▢1 small onion (chopped)
▢3 cloves garlic (minced)
▢2 tablespoon curry powder
▢1 cup chicken broth (low sodium)
▢14 ounce coconut milk (1 can)
▢14.5 ounce diced tomatoes (1 can)
▢2 tablespoon tomato paste
▢2 tablespoon sugar
▢2 tablespoon parsley (chopped)
Instructions
Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.