Ingredients
Scale
- 1 tablespoon canola oil
- 1 – 1 1/2 pounds chicken, cut into cubes
- 1 small onion, finely chopped
- 2 tablespoon curry powder
- 1 tablespoon garam masala
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 14 oz coconut milk
- 8 oz tomato sauce
- 2 teaspoon sugar
- Cilantro for Garnish
- 2 cups cooked white rice
Instructions
- Heat canola oil in a large skillet over medium-high heat.
- Add the chicken and chopped onions to the pan, and sprinkle with curry powder, garam masala, salt, and pepper. Cook for 4-5 minutes or until browned.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the coconut milk, tomato sauce, and sugar. Bring the mixture to a low simmer and cook for 15 minutes.
- Serve the curry over cooked white rice, garnished with fresh cilantro.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a spicier version, add chopped chili peppers.
Adjust sugar to taste based on your preference for sweetness.
Serve with naan bread for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg