Curried Coconut Chicken

2 lbs. boneless skinless chicken breasts, cut into 1/2 in. chunks
1 tsp. Smashed Peppercorn Sea Salt

1 1/2 Tbsp. Garlic Olive Oil or Curry Olive Oil
2 Tbsp. Fire in the Kitchen Island Curry
2 Tbsp. Caramelized Onion & Maple Confit
1 can coconut milk (14 oz)
1 can stewed, diced tomatoes (14.5 oz)
1 can tomato sauce (8 oz)
3 Tbsp.sugar



Season chicken pieces with Smashed Peppercorn mix. Heat oil and Curry Rub in a large skillet over medium - high heat for two minutes. Stir in Onion & Maple Confit and cook one more minute. Add chicken and stir. Reduce heat to medium and cook for 7 - 10 minutes, or until chicken is no longer pink in center and juices run clear. Pour coconut milk, tomatoes, tomato sauce and sugar into pan and stir to combine. Cover and simmer, stirring occasionally, approximately 30 - 40 min.

*Tested in Thai Cooking Class

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