A quick and delicious one pot dinner.
2 LBS CHICKEN BREASTS – boneless, skinless
PINCH OF SALT – to taste
FRESHLY GROUND PEPPER – to taste
1 ONION – medium size, chopped coarsely
3 TBS CURRY POWDER – or more to taste
3-4 GARLIC CLOVES – minced
1 ½ CUPS CHICKEN BROTH
1 CAN (14 oz) COCONUT MILK
1 CAN (14.5 oz) DICED TOMATOES
1 TB SUGAR – or more to taste
1 TSP GROUND CUMIN
3 TBS OLIVE OIL
1 TSP GROUND TUMERIC
Pound the chicken breast lightly, sprinkle with salt and pepper, massage in and cut imto bite size pieces. Heat oil in a Dutch oven and when hot add chicken and spread to prevent crowding. Cook chicken, stirring occasionally, until no longer pink.
Add the chopped onions, garlic and stir. Add curry powder and stir again. Cook for a few minutes and then slowly add the chicken broth, coconut milk, cumin, turmeric, sugar and tomatoes. Stir everything together until well combined and slowly bring to a boil. Reduce heat to simmer, cover and continue cooking for 15 to twenty minutes. If chicken appears to get dry, slowly add more broth. Stir, taste for seasonings, adjust and serve.
NOTE: While the chicken is cooking boil some rice and serve together with the curry sauce spooned over. I often add an extra can of coconut milk to make sure we have enough sauce to go over the rice.
I have also made this recipe using boneless, skinless chicken thighs however you will have to adjust the searing time. If you would like a creamy, heavier sauce just stir in about ½ cup of heavy cream at the end and keep on heat until warmed through.