Chicken Coconut Curry

 (Adapted from JoCooks.com)

2 tablespoon olive oil

2 pounds chicken breasts skinless and boneless, cut into bite size pieces

½ teaspoon salt or to taste

½ teaspoon pepper or to taste

1 small onion, chopped

3 cloves garlic, minced

2 tablespoon curry powder

1 cup chicken broth low sodium

14 ounce coconut milk (1 can)

14.5 ounce diced tomatoes (1 can)

2 tablespoon tomato paste

2 tablespoon sugar

2 tablespoon parsley, chopped

Heat 28 briquettes. (I placed them exclusively under the Dutch oven, which seemed to work pretty well.)

Heat the olive oil in Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook until the chicken is no longer pink. (I cooked it until it was mostly done)

Add the onion, garlic, curry powder and stir. Cook for 2 more minutes (I probably did closer to 5) then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid (If I were to do this again, I wouldn’t cover it, as it turned out quite runny and somewhat bland. If it had time for some of the liquid to boil off, the taste would have been much stronger and it would’ve had a better texture). Simmer for another 15 to 20 minutes.

Garnish with parsley and serve over rice.