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Curried Coconut Chicken and Rice

This Thai-style curry recipe is fast and more importantly, easy to make! With its unique layers of flavors, this dish anything but ordinary. Serve over jasmine or white rice.

Ingredients

  • 1 can (14.5 oz) Keystone Chicken
  • 2 cloves of garlic
  • 1 can (14 oz) coconut milk
  • 1 can (14.5 oz) can stewed tomatoes
  • 1 can (8 oz) tomato sauce
  • 3 Tbsp. sugar
  • 1 1/2 Tbsp. vegetable oil
  • 2 Tbsp. curry powder
  • 1/2 yellow onion, sliced thin
  • Salt and pepper, to taste

Steps

  1. In a large skillet, heat oil and curry powder over medium-high heat for two minutes. Stir in onions and garlic for one minute.
  2. Add Keystone Chicken, lightly coat with curry oil. Reduce heat to medium, and cook for 10 minutes.
  3. Add the coconut milk, tomatoes, tomato sauce and sugar into the pan, and stir to combine.
  4. Cover and simmer, for 30 minutes, stirring occasionally, add salt and pepper to taste.
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