Coconut Chicken Curry

Name: Coconut Chicken Curry
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks; 2 teaspoon salt and pepper, or to taste; 1 1/2 tablespoons olive oil; 3 tablespoons curry powder; 1 onion, thinly sliced; 3 cloves garlic, grated; 1 (14 ounce) can coconut milk; 1 (14.5 ounce) can stewed, diced tomatoes, drained; 1 (8 ounce) can tomato sauce; 3 tablespoons sugar; 1 cup peas; 1 can of pineapple chunks; 3 tablespoons of hot pepper sauce; 2 tablespoons of chopped fresh cilantro; ½ teaspoon of cayenne pepper; 1 bell pepper

Jul 26, 2026Jul 26, 2026

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
2 teaspoon salt and pepper, or to taste
1 1/2 tablespoons olive oil
3 tablespoons curry powder
1 onion, thinly sliced
3 cloves garlic, grated
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes, drained
1 (8 ounce) can tomato sauce
3 tablespoons sugar
1 cup peas
1 can of pineapple chunks
3 tablespoons of hot pepper sauce
2 tablespoons of chopped fresh cilantro
½ teaspoon of cayenne pepper
1 bell pepper

Method

Heat oil and curry powder together in a sauce pan on low heat for 5 minutes.
Add the onion and garlic and sautee another 5 minutes.
Add the green pepper and tomatoes. Simmer for 5 minutes on medium heat.
Add salt, pepper, cayenne, tomato sauce and hot pepper sauce.
Place in crock pot with diced chicken on low for 5-6 hours.
In the last hour, add coconut milk, peas, cilantro and pineapple. Adjust seasoning.
Continue cooking on low for 1 hour.

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