Curried coconut chicken

Mom's favorite meal

This really is my mom's favorite. In fact, it's been her birthday dinner wish since I started making it a few years back. I always pair it with creamy coconut rice, so if you're a coconut lover this is one to try! Not a fan of coconut? The flavor isn't overpowering in the chicken itself, and you can serve it with plain basmati rice.


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CURRIED COCONUT CHICKEN

* Note: Makes about 6–7 servings
WHAT YOU'LL NEED:
2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
1/2 a yellow onion, thinly sliced
2 cloves garlic
1 1/2 TBS vegetable oil
2 14-oz. cans coconut milk
2 14-oz. cans stewed tomatoes, drained a bit and roughly chopped
2 8-oz. cans tomato sauce
2 TBS curry powder
1 TBS sugar, plus more to taste 
salt and pepper to taste
fresh cilantro for garnish, if desired
*Note: I've tweaked the original recipe and doubled the sauce. Doubling the sauce is an absolute must! 

WHAT YOU'LL DO: 
1. Season chicken pieces with salt and pepper. 

2. In a large skillet over medium-high heat, stir together oil and curry powder and cook for two minutes. Stir in onions and garlic, and cook for one minute more. Add chicken pieces, tossing to coat with the oil, curry, onion, and garlic mixture. Reduce heat to medium, and cook for 7–10 minutes or until the chicken isn't pink.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally for 30–40 minutes. Add more sugar and spices to taste. Serve with coconut rice (recipe below) and garnish with cilantro if desired.

WARNING: Your house will smell like curry for days. You're welcome.

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COCONUT RICE

WHAT YOU'LL NEED:
Basmati rice
Coconut milk
salt
sugar

WHAT YOU'LL DO:
Figure out how much rice you need to feed your party. You'll want about one 14-oz. can of coconut milk for every cup of rice. Combine rice and coconut milk in a pot and stir to combine, then cook as directed (about 25 minutes). Add a dash of salt and sugar to taste.

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Notes on coconut milk: I usually go for regular canned coconut milk (Thai Kitchen) — not light. I figure we don't have this meal all that often, so I might as well go for it with full-fat milk (sorry, not sorry!). But if you're into the whole light thing, use half regular and half light. I've done this in the past and it works.