Coconut Curry Chicken

dinner, tomake


2 tbsp coconut oil/Cream

2 tbsp curry powder

1 medium sized sweet onion, chopped

1/2 cup warm water or broth

4-6 chicken breasts (depending on size)

1 can smooth tomato sauce (I use Hunt's)

1 can full fat coconut milk, refrigerated.

1 tsp honey

salt and pepper to taste

hot sauce or cayenne pepper to taste


Melt the coconut oil over medium heat, and once melted sprinkle with 2 tbsp curry powder. Simmer the spices for a minute or two, until they are very fragrant, being careful not to scorch them.
once the oil and spice base is fragrant and hot, add chopped onion, and stir to coat. Simmer the onion in the oil until caramelized and soft, adding small splashes intermittently of the warm water when it begins to stick. (This should form a sort of onion sauce).

Add meat and cook until pieces are cooked through.

Add can of tomato sauce, bring to a simmer.

Open can of coconut milk that was in the fridge, and scoop out the cream from the top. Add only the cream and discard/use the water for something else

Simmer the sauce until thickened to desired consistency, then add honey, seasonings and, if preferred hot sauce or hot pepper.


When I'm craving something really rich, fragrant and flavorful I make coconut curry chicken. I've perfected it into a sort of art, and it turns out smooth and silky and delicious. Always hits the spot and tastes even better the next day. Sorry if the formatting is off, I'm in mobile.