Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Chicken that tempts your tongue like candy. This is sweet with a bit of tang. It's light and deep at the same time. Everyone asks for the recipe - it's based on Kristi Martinez's Indian Curry Chicken I, but heavily adapted for sweet tooths! Works great for larger meals.

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Recipe Summary

prep:
15 mins
cook:
31 mins
total:
46 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice chicken breast halves to half their original thickness; you should have 16 pieces.

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  • Mix curry powder, cinnamon, cloves, ginger, and garlic together in a small bowl to make the spice mixture.

  • Heat olive oil in a skillet over medium-high heat. Saute chicken until browned on the outside and still pink on the inside, 3 to 4 minutes per side. Place chicken on a plate.

  • Cook onions in the same skillet until they start becoming translucent, about 5 minutes. Pour spice mixture in and mix with the onions. Add cream of coconut and tomato sauce; add chicken. Reduce heat to low. Simmer until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Notes:

Frozen ginger cubes can be used in place of fresh ginger.

You can also cut the chicken into strips.

Nutrition Facts

409 calories; protein 25.2g; carbohydrates 44.4g; fat 15g; cholesterol 60.8mg; sodium 352.3mg. Full Nutrition
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