If you are looking for something different and like to try new things, then you should try this recipe.  This is the second time that I have done this meal and it is fast becoming a favorite in our home.  I have tweeked it a little from the original recipe.  Let me know what you think. Giselle 

 

 

Curried Coconut Chicken  ( recipe taken from allrecipes.com by Roma)

 Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar
• 2 potatoes cut into cubes cooked in microwave for 10 min. ( this is what I like to add)

Directions

1. Season chicken pieces with salt and pepper.
2. 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.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan,add cooked potatoes and stir to combine.Simmer, stirring occasionally, approximately 30 to 40 minutes. 
4. Serve over rice                             Giselle Madrid