Ingredients
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2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
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salt and ground black pepper to taste
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1 ½ tablespoons vegetable oil
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2 tablespoons curry powder
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½ onion, thinly sliced
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2 cloves garlic, crushed
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1 (14.5 ounce) can stewed, diced tomatoes
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1 (14 ounce) can coconut milk
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1 (8 ounce) can tomato sauce
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3 tablespoons sugar
Directions
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Season chicken pieces with salt and pepper; set aside.
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Heat oil in a large skillet over medium-high heat. Cook and stir curry powder in hot oil for 1 minute. Stir in onions and garlic; cook 1 minute. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
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Stir tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes.
Nutrition Facts (per serving)
375 | Calories |
21g | Fat |
17g | Carbs |
32g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 375 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 14g | 69% |
Cholesterol 78mg | 26% |
Sodium 807mg | 35% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 3g | 10% |
Total Sugars 11g | |
Protein 32g | 64% |
Vitamin C 10mg | 11% |
Calcium 67mg | 5% |
Iron 5mg | 28% |
Potassium 647mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.