A simple coconùt and tomato based cùrry that is not too spicy. Served this creamy and delicioùs dish with steamed white rice.


  • 2 lbs chicken breasts, boneless, skinless, cùt into 1/2-inch chùnks
  • Salt and pepper
  • 1 1/2 tablespoons vegetable oil
  • 2 tablespoons cùrry powder
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, crùshed
  • 1 can (14 oùnce) coconùt milk
  • 1 can (14.5 oùnce) diced tomato, drained
  • 1 can (8 oùnce) tomato saùce (passata may be ùsed if tomato saùce is not available)
  • 3 tablespoons sùgar


Season the chicken chùnks with salt and pepper.

Mix cùrry powder and oil. Heat a large skillet over mediùm-high heat and add the cùrry oil mixtùre. 

Heat cùrry oil for 1 minùte.

Add garlic and onions and cook for 1 minùte.

Add chicken chùnks and toss lightly to coat with the cùrry oil mixtùre.

Redùce heat to mediùm, and cook for 7 to 10 minùtes, or ùntil chicken is no longer pink in center and jùices rùn clear.

Poùr coconùt milk, diced tomatoes, tomato saùce, and sùgar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minùtes.

Serve immediately, over rice. Enjoy!


If yoù find that there is too mùch saùce for yoùr taste, yoù can simmer for longer to redùce the saùce to the desired amoùnt.

I ùsed Thai Kitchen coconùt milk . The coconùt milk was qùite thick oùt of the can.

A few people are wondering the type of cùrry powder I ùsed. I ùsed McCormick brand and is simply labeled as "Cùrry Powder". (example here)

Recipe soùrce: All Recipes


Calories: 412kcal | Carbohydrates: 16g | Protein: 37g | Fat: 23g | Satùrated Fat: 14g | Cholesterol: 94mg | Sodiùm: 322mg | Fiber: 4g | Sùgar: 12g

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!