Ingredients
- Marinade:
- 3 large boneless skinless chicken breasts (diced - cut into small chunks, bite size pieces)
- 2 tablespoons curry powder
- ½ tablespoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon ground coriander
- Sauce:
- ½ cup diced tomatoes (I used canned diced tomatoes with the canned juice included in the half cup of tomatoes)
- 1 cup coconut milk
- 2 tablespoons unsalted butter
- 1 tablespoon unsalted butter
- 2 garlic cloves minced
- ½ medium onion finely chopped (optional)
- 2 teaspoons red curry paste
- 2 teaspoons curry powder
- ¼ teaspoon ground coriander
- ½ teaspoon garlic powder
- Salt to taste
Recipe Description
This coconut curry chicken is easy, simple, and delicious with the use of staple ingredients in your pantry that you can use for other yummy curry recipes when meal planning. It is a rich, flavorful and filling dish that does not cost a like to make. Savory Savings (Budget Friendly) Tip: You can use boneless skinless chicken thighs in place of the chicken breast to cut the cost. This not only cuts the costs for this meal but enhances the flavor of the dish as the chicken thighs are moist & flavorful due to their fat content.
Click here to view Full Recipe Directions
