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Yummy Coconut Curry Chicken

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“An adapted recipe... tweaked to mine and the DBF's preference. Hope you enjoy! You can use any kind of chicken you prefer, we just happen to love dark meat! =D The sauce also freezes well, so if you have leftovers that you don't want to waste, pour it in a Ziploc bag and freeze!”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Season chicken pieces with salt and pepper. Prep and chop veggies.
  2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes.
  3. Stir in onions and garlic, and cook 1 minute more.
  4. Add chicken, tossing lightly to coat with curry oil.
  5. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
  6. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
  7. Cover and simmer, stirring occasionally, approximately 40 to 50 minutes.
  8. Add carrots and potatoes. Remove lid and cook uncovered for an additional 15-20 minutes, or until sauce has thickened up some.
  9. Serve over steaming jasmine rice and enjoy!

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