I got this recipe off of my cousin Vanessa's blog awhile ago. I have been wanting to make it for a long time, but since my husband does not like curry I saved it for my birthday so he could not complain. But, lo and behold, he liked it! He even took it for lunch the next day, and my 15 month old liked it as well. I love anything with curry, so this recipe was a good find. Thanks Ness!
Coconut Chicken Curry
2 lbs chicken, cut into small chunks
1 t salt
1/2 t pepper
1 1/2 T veg oil
2 T curry powder
1 1/2 r paprika (or cayenne, if you want it spicy)
2 cloves minced garlic
4 red potatoes, in small chunks
(I also added about 1 cup of frozen veggies)
1 14 oz can coconut milk
1 14 oz can stewed tomatoes
1 8 oz can tomato sauce
3 T sugar
Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through.
Add potatoes, then add coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. (I took off the lid for the last 10-15 minutes to let it really thicken up. Serve over rice and garnish with cilantro.