Ingredients
6
6 servings
- •2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
- •salt and ground black pepper to taste
- •1.5 tablespoons vegetable oil
- •2 tablespoons curry powder
- •0.5 onion, thinly sliced
- •2 cloves garlic, crushed
- •1 (14.5 ounce) can stewed, diced tomatoes
- •1 (14 ounce) can coconut milk
- •1 (8 ounce) can tomato sauce
- •3 tablespoons sugar
Instructions
- Season chicken pieces with salt and pepper; set aside.
- Heat oil in a large skillet over medium-high heat. Cook and stir curry powder in hot oil for 1 minute. Stir in onions and garlic; cook 1 minute. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
- Stir tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes.
Nutritional Facts
Per 6 servings
- Calories: 375
- Carbohydrate: 17g
- Fat: 21g
- Fiber: 3g
- Protein: 32g
- Sugar: 11g
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