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  • IMG_04642 lbs Chicken Breasts, cut into 1/2″ pieces
  • Pinch of Salt and Pepper
  • 1.5 Tblsp Coconut Oil
  • 2 Tblsp Curry Powder
  • 1/2 Medium Onion, thinly sliced
  • 2 Cloves Garlic, crushed
  • 14oz Coconut Milk
  • 14.5oz Diced Tomatoes (drained for thicker curry)
  • 8oz Tomato Sauce
  • 3 Tblsp Sugar or alternative sweetener

 

  1. Mix curry powder and oil and add to a large skillet over medium-high heat. Cook curry oil for 1 minute, stirring occasionally to avoid separation.
  2. Add garlic and onions and cook for 1 minute.
  3. Season the chicken with salt and pepper, add to the skillet and toss lightly to coat with the curry oil mixture.

  4. Reduce heat to medium, and cook for 8 minutes.
  5. Add coconut milk, tomatoes, tomato sauce, and sugar into the pan, stirring to combine.
  6. Simmer uncovered for 30 minutes, stirring occasionally.  For a more liquid curry, cover the skillet during this cooking time, instead.

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