Print the recipe card! curried coconut chicken
This is a fantastic recipe! It’s easy to make (since most of it’s ingredients are shelf stable in the first place) so it works as a food storage meal without a problem. It was adapted from this Curried Coconut Chicken recipe from Allrecipes.
Due to it’s extended simmering time, it’s perfectly suited for cooking in a Wonder oven or thermal cooker. On the other hand, it really isn’t reasonable to make (as far as fuel storage goes) without one. Also, as a side note, we prefer the stewed tomatoes coarsely pureed rather than left in chunks, (that’s the way I’ve made it here) but you can make it any way you want to.
My husband, usually not a fan of curry, is a fan of this recipe. That fact alone is enough for me to believe that a majority of you out there will like it too. Enjoy!
2 (12.5 oz.) cans canned chicken
1 tsp. salt
1 tsp. pepper
1 1/2 TBS vegetable oil
2 TBS curry powder
1/2 cup freeze dried onion flakes (with 1/4 cup hot water to rehydrate)
1/2 tsp. garlic powder
1 (14 oz.) can coconut milk (*see notes)
1 (14.5 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
3 TBS sugar
1 TBS cornstarch
2 cups rice (cooked with 4 cups water and 4 tsp chicken bouillon)
Rehydrate onions with hot water. Drain the chicken and chop it into smaller pieces. If preferred, mill (or blend) the tomatoes into a course puree. Heat the oil in a pot over medium heat. Stir in the curry powder and cook about 1 minute. Add the onions and cook for an additional minute. Add the garlic, salt and pepper, stirring all together. Add the stewed tomatoes, tomato sauce and sugar and bring to a boil. Add chopped chicken and cover. Continue to heat until the lid is very hot and the mixture is boiling. Transfer to the wonder oven and allow to cook 2-3 hours. Once simmered, bring to a boil again. Add a mixture of 1 TBS cornstarch mixed with 2 TBS water and boil for a minute, allowing to thicken. Serve over rice.
Getting the ingredients ready (the onions, chicken and tomatoes).
My manual food mill, my back up to an electric blender. I could also just store tomato puree if I wanted to.
Cooking over medium heat (and watching closely) start by cooking the curry powder with the oil.
Add the onions. Cook these for a minute, being very careful to watch that they don’t burn. Remove from the heat if you think they’re at all close to burning.
Now add the garlic powder, salt and pepper. Cook for half a minute longer.
Add the stewed tomatoes, the tomato sauce and the sugar and bring to a boil.
Slowly, adding a little at a time, add the coconut milk (stirring in between additions).
Bring to a boil and add the chicken. Next, replace the lid and allow it to heat until the lid is very hot. Transfer the pot to the Wonder oven to cook 2-3 hours.
Once finished, return to a boil and add cornstarch and water mixture. Cook and allow to thicken 1-2 minutes.
Serve over hot rice.
This is so good!! It’ll warm you right up!
- This recipe works well with either regular or lite coconut milk.