Coconut Curry Chicken

Around my house this dish is affectionately referred to as "the Curry of Life".  And if you happen to be a Naruto fan you'll catch that reference.  Otherwise, this is one of those dishes that I know I can whip together on a weeknight without thinking about an actual "recipe".  I've made this so many times, and with so many variations, that it's become second nature.  In fact, I will do something a little non-traditional and give you a base recipe with some options for mixing things up.  I hope you enjoy!  Just remember to keep your pantry stocked with a can of coconut milk, crushed or diced tomatoes, and a small can of tomato sauce and you'll have your weeknight quick fix too!

Coconut Curry Chicken

Base recipe:

3 chicken breasts

2 tablespoons olive oil

2 garlic cloves, minced or crushed

1 onion, diced

1 green bell pepper, diced

1 can of coconut milk (not lite)

1 (14 oz) can crushed or petite diced tomatoes

1 (8 oz) can tomato sauce

3 tablespoons curry powder

1 teaspoon sugar

Salt and pepper

Jasmine rice

Variations to taste:

red pepper flakes

ginger, cloves, or nutmeg

jalapeño

additional sugar to balance heat

Directions

Prepare rice and set aside.

Use a paper towel to remove excess moisture on chicken.  Sprinkle with salt and pepper.  Heat olive oil in a deep skillet over medium to medium high heat.  Add chicken and cook, turning to cook both sides, until internal temperature reaches 165 degrees.  Remove from pan and set aside.

Add garlic, onions, and bell pepper to skillet (adding more olive oil if necessary).  Cook until onions are translucent.  Add crushed tomatoes, tomato sauce, coconut milk, curry, sugar, and a few dashes of salt and pepper.   Add any variations to your taste.  Cook until well heated.   Taste and adjust seasonings to your taste.  If mixture reduces too much and is too thick, add small amount of water.  Slice chicken into cubes and add to curry mixture.  Allow chicken to reheat.  

Serve over rice.

Source:  original recipe