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Curried Coconut Chicken

What you need:

2 lbs boneless skinless chicken breasts, cut into 1/2-inch chunks

1 tsp salt and pepper, or to taste

1 1/2 tbsp vegetable oil

2 tbsp curry powder

1/2 onion, thinly sliced

2 cloves garlic, crushed

1 (14oz) tin coconut milk

1 (14.5 oz) tin  chopped tomatoes

1 (8 oz) can tomato sauce

3 tbsp sugar

What you do:

Season chicken pieces with salt and pepper.

Heat oil and curry powder in a large frying pan or 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 centre and juices run clear.

Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to mix together. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

 

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