Curried Coconut Chicken

To make a quick curry, fry curry or chili paste in heated oil or thick coconut milk. Stir and fry until the paste is well cooked and add meats of one’s choice. Season with fish sauce or sugar to taste. Add water or thin coconut milk to make curry go a longer way. Add sliced eggplant with a garnish of basil and kefir lime leaves. Make your own curry paste by blending fresh (preferably dried) chilies, garlic, shallots, galangal, lemon grass, coriander roots, ground pepperand kefir lime peels. Curried chicken simmered in coconut milk and tomatoes makes for a mouth watering hint of the tropics! Goes great with rice and vegetables.


  • 910 gm boneless skinless chicken breasts, cut into 1/2-inch chunks
  • 6 gm salt and pepper, or to taste
  • 20 ml vegetable oil
  • 15 gm curry powder
  • 0.5 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 (500 gm) can coconut milk
  • 1 (500 gm) can stewed, diced tomatoes
  • 1 (250 gm) can tomato sauce
  • 40 gm sugar


  • 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.

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