Coconut Chicken Curry Recipe
dish brings you warmth from the curry, a sweet nutty flavor from the
coconut milk and a deep richness from the tomato. You will find
everything you are looking for in a pairing with a big Merlot. This
recipe is put together in less than 40 minutes so you can sit back and
relax with your wine a bit faster.
2 tbsp curry powder
2 tbsp vegetable oil
1 small yellow onion or 1/2 large onion, chopped
4 medium sized cloves garlic, minced
1 whole chicken breast, trimmed and chopped into 1 inch pieces
Salt and pepper
1 can 15 oz coconut milk (make sure it is full fat, not low fat)
1-8 oz can tomato sauce
1-16 oz can diced tomatoes, drained
2 tbsp white sugar
vegetable oil into small bowl and mix in curry powder. Place oil
mixture in large skillet and heat over medium high heat. Once hot, add
onion and garlic. Stir well to coat well with curry oil and sauté for
about 5 minutes. Season chicken with salt and pepper, add to skillet
and stir well to coat with curry oil.
Once chicken is cooked through, add in coconut milk, tomato sauce, drained diced tomatoes and sugar.
Stir well. Reduce heat to medium-low and simmer uncovered for approximately 30 minutes, until thickened, stirring frequently.
Serve immediately with rice or Naan bread and a glass of Merlot.