Chicken and Tomato Curry with Coconut Milk

Name: Chicken and Tomato Curry with Coconut Milk
Prep time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Indian
Ingredients: 2 tablespoons grapeseed oil; 1 medium onion, halved and cut into 1/4-inch slices; 1 clove garlic, finely chopped; 1 serrano chile, seeded and finely chopped; 1 tablespoon finely chopped gingerroot; 4 teaspoons mild curry powder; 1 can (28 oz) Muir Glen™ Organic Fire Roasted Whole Tomatoes, undrained; 1 can (14 oz) unsweetened coconut milk; 1 teaspoon sugar; 1 teaspoon fine sea salt or kosher salt; 1/4 teaspoon black pepper; 1 1/2 lb boneless skinless chicken thighs, cut into 1/2-inch slices; 2 tablespoons chopped fresh cilantro

55 Minutes Prep
55 Minutes Total
6 Servings
360 Calories per Serving

The southwestern region of India is known for its rich curries made with coconut milk. In this version, tomatoes and chicken are added for a simple, but memorable meal.

Ingredient List

2 tablespoons grapeseed oil
1 medium onion, halved and cut into 1/4-inch slices
1 clove garlic, finely chopped
1 serrano chile, seeded and finely chopped
1 tablespoon finely chopped gingerroot
4 teaspoons mild curry powder
1 can (28 oz) Muir Glen™ Organic Fire Roasted Whole Tomatoes, undrained
1 can (14 oz) unsweetened coconut milk
1 teaspoon sugar
1 teaspoon fine sea salt or kosher salt
1/4 teaspoon black pepper
1 1/2 lb boneless skinless chicken thighs, cut into 1/2-inch slices
2 tablespoons chopped fresh cilantro

Preparation

In 4- to 5-quart saucepan, heat oil over medium heat. Cook and stir onion in oil about 6 minutes or until softened. Add garlic, serrano chile and gingerroot. Continue cooking and stirring 1 minute. Add curry powder; cook and stir 1 minute longer or until fragrant. Stir in tomatoes, breaking them up with a wooden spoon. Add coconut milk and sugar; heat to boiling. Reduce heat to low; simmer 15 minutes, stirring occasionally.
Increase heat to medium, add chicken, salt and pepper. Cook 18 to 22 minutes, stirring occasionally, until chicken is cooked through and sauce is slightly thickened.
Transfer to serving bowl; garnish with cilantro. Serve with rice, if desired.

Tips

Basmati rice makes a nice accompaniment to this flavorful curry.
When purchasing canned coconut milk, make sure to buy the unsweetened variety.

Nutrition Information

Servings: 6

Serving size: 1 Serving

Amount per serving (Calories ): 360

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	24g	36%
Saturated Fat	14g	71%
Trans Fat	0g	% Value not available
Cholesterol	110mg	36%
Sodium	840mg	35%
Total Carbohydrate	12g	4%
Dietary Fiber	2g	9%
Soluble Fiber	0g	% Value not available
Sugars	7g	% Value not available
Protein	26g	% Value not available
Vitamin D	Value not available	2%
Vitamin E	Value not available	8%
Calcium	Value not available	10%
Iron	Value not available	15%
Potassium	400mg	11%
Thiamin	Value not available	6%
Riboflavin	Value not available	20%
Niacin	Value not available	30%
Vitamin B6	Value not available	20%
Vitamin B12	Value not available	25%
Pantothenic Acid	Value not available	10%
Phosphorus	Value not available	25%
Magnesium	Value not available	15%
Zinc	Value not available	25%
Manganese	Value not available	35%
Selenium	Value not available	45%
Copper	Value not available	15%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.