Monday, June 14, 2010

In The Kitchen: Coconut Curry Chicken w/Potatoes

Sometimes it's my boredom with chicken breasts that forces me out of the house, and into the confines of the local takeout circuit. So I decided to test different recipes that call for chicken, and I found this recipe on All Recipe' From the reviews it seemed like something that might be worth a shot, so I ran off to my local grocer with list in tow; and spent about $10 on dinner that will probably last me about 3 nights. Not bad.

I like that this is pretty much a no-fail recipe, the only way this would turn out "bad" is if you omitted the spices [and even then bad is subjective]. Of course I made a few adjustments, like the addition of coriander seeds, cinnamon sticks, chili powder, and cumin seeds. It lends more of an authentic feel to this tasty dish!

You can have it as-is, or pair it with rice like I did. I had some dirty rice that I made a few days ago, it went perfect with this dish!
Coconut Chicken Curry w/Potatoes [Adapted from All Recipes.Com]
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
3 tablespoons curry powder
2 tablespoons cumin seeds
1 cinnamon stick
2 teaspoons coriander seeds
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

1.Season chicken pieces with salt and pepper.  

2.Heat oil, curry powder, cumin seeds, coriander seeds, and cinnamon stick in a large skillet over medium-high heat for 5 minutes. Stir in onions and garlic, and cook until onions are translucent. 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 pink in center and juices run clear.  

3.Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Add chili powder to taste. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.


      1. This looks sooooo good! Yum!

      2. Your clothes are so cute!!!! Do shop in New York at the vintage stores?

        The foods looks very good!! I have to try it one day.

      3. I can even smell the curry from here. looks so good! coconut anything I love.

      4. Oh I love me some curry chicken... yum!

      5. @jlowman1 Thank you!

        @Chevon Thank you very much! I have only shopped vint in New York a few times. Hoping to do more this summer!

        @Hell Notes For Beauty Thank You! It was delish, and pretty easy as well!

        @Latoya; Try it!

      6. Where do you get your vintage clothing from?

      7. This look really good!!! I'm going to make this! Question: when did you add the potatoes and how many did you use?

      8. @Chevon I get my vintage clothing from Estate Sales mostly, or Goodwill. Occasionally I go to vintage shops, but they tend to be priced a little high for my liking.

        @Christina Thank You! I used about 4 medium sized potatoes.

      9. @Christina, I added them in when I mixed in the coconut milk and tomato sauce!

      10. What kind of rice was to the chicken?

      11. I made it and it was so good. I think I might cut back on the sugar and find some new curry.

      12. I made this on Sunday and we loved it. My husband went and got some naan for the leftovers on yesterday, and was still talking about the food today. Thanks for posing this.

      13. Could you please post how you made the dirty rice? Pretty please! :) Wow! I recently discovered your blog and it is awesome! I'm going to try nearly all of these recipes. Take care and God bless!

      14. I'm drooling!!! I am going to try this. By the way your photos are awesome.

      15. Made this last nite except i used boneless chicken thighs instead of breast. taste awesome. This would be great with shrimp too


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