Ari's Sweet Indian Coconut Curry Chicken recipe

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Ingredients

8 boneless, skinless chicken breast halves
1 tablespoon mild curry powder
3 teaspoons ground cinnamon
3 whole cloves
1 ¼ teaspoons minced fresh ginger root
1 teaspoon finely chopped garlic
olive oil, or as needed
2 onions, thinly sliced
1 (15 ounce) can cream of coconut
1 (15 ounce) can tomato sauce

Nutrition Info

409.2 calories
carbohydrate: 44.4 g
cholesterol: 60.8 mg
fat: 15 g
fiber: 2.7 g
protein: 25.2 g
saturatedFat: 11.1 g
servingSize: -
sodium: 352.3 mg
sugar: 38.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice chicken breast halves to half their original thickness, you should have 16 pieces.

  2. Mix curry powder, cinnamon, cloves, ginger, and garlic together in a small bowl to make the spice mixture.

  3. Heat olive oil in a skillet over medium-high heat. Saute chicken until browned on the outside and still pink on the inside, 3 to 4 minutes per side. Place chicken on a plate.

  4. Cook onions in the same skillet until they start becoming translucent, about 5 minutes. Pour spice mixture in and mix with the onions. Add cream of coconut and tomato sauce, add chicken. Reduce heat to low. Simmer until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Recipe Yield

8 servings

Recipe Note

Chicken that tempts your tongue like candy. This is sweet with a bit of tang. It's light and deep at the same time. Everyone asks for the recipe - it's based on Kristi Martinez's Indian Curry Chicken I, but heavily adapted for sweet tooths! Works great for larger meals.

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