Looking for something a little different for dinner this week? We tried out this coconut curry chicken and I have to say, it is one of our new favorites in the Mitro household! I personally LOVE coconut so this chicken was totally my jam!! We served it with steamed rice and some green beans for a yummy weeknight meal.


2 lbs chicken breasts, cut into ½ inch chunks

salt and pepper

1 ½ tbsp extra virgin olive oil

1 ½ tbsp curry powder

½ onion, thinly sliced

2 gloves garlic, crushed

1 can (14 oz) organic coconut milk

1 can (14.5 oz) organic diced tomatoes, drained

1 can (8 oz) organic tomato sauce

3 tbsp sugar


  1. Season the chicken chunks with salt and pepper.
  2. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture.
  3. Add garlic and onions and cook for 1 minute.
  4. Add chicken chunks and toss lightly to coat with the oil mixture.
  5. Reduce heat to medium and cook for 7 to 10 minutes, or until chicken is no longer pink and juices run clear.
  6. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into pan and stir to combine. Cover and simmer, stirring occasionally, for 30-40 minutes.
  7. Serve immediately over rice.

From All Recipes. Serves 6.