COCONUT CURRY CHICKEN

COCONUT CURRY CHICKEN
2 c. uncooked rice, cooked according to pkg. directions

2 lbs. skinless, boneless chicken breasts, cubed
1 tsp. salt (to taste)
1 tsp. ground black pepper (to taste)
1-1/2 Tbsp. vegetable oil
2 Tbsp. curry powder
3 Tbsp. white sugar
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 oz.) can coconut milk
1 (14.5 oz.) can stewed, diced tomatoes (or can Rotel)
1/2 c. shredded coconut
3-4 pickled jalapeno peppers, diced (optional)
Instructions
  • Season chicken pieces with salt and pepper.
  • Heatl oil and curry powder in a large skillet over medium high heat for 2 minutes.
  • Stir in onions and garlic and cook 1 minute.
  • 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 pin and juices run clear.
  • Pour coconut milk, tomatoes, and sugar into the pan and stir to combine.
  • Cover and simmer, stirring occasionally, for approximately 30 to 40 minutes, allowing sauce to thicken. 
  • Serve over rice.
  • Serves 6.
NOTE:  If you want to give this a kick, add jalapenos and/or rotel diced tomatoes in stead of stewed diced tomatoes.

Cooking w/ Baby Bears