Coconut Curry Chicken (Emlyn)

½ lb boneless, skinless chicken breasts, cut into bite size pieces
1 Tb curry powder
¼ C canned light coconut milk
½ T canned tomato paste
1 tsp vegetable oil
1 ½ tsp minced garlic
½ small onion, chopped
¼ tsp salt

Put oil and chicken into a pan, cook on high.

When the chicken is halfway cooked mix in the tomato paste, coconut milk, curry powder, garlic, onion, and salt.

Put on lid and cook on medium until mixture bubbles and chicken is cooked.


When I made it I had put in all of the coconut milk and tomato paste to make more of a sauce. I also usually do 3 Tb of curry but I forgot to the other day. - Sarah Muller