Creamy Coconut Chicken Curry Recipe: {Diddles & Dumplings}

Ingredients:

3 boneless, skinless chicken breast pieces

1 large onion (cut into 3/4" pieces)

2 garlic cloves (minced)

1-1/2 teaspoons ground cumin

1 rounded teaspoon ground turmeric

1 rounded teaspoon ground coriander

1 pinch of ground ginger

1 tablespoon cooking sherry

1 tablespoon brown sugar

1 (15 ounce) can coconut milk

1-1/2 teaspoons corn starch

1 cup chopped tomatoes (canned)

2 teaspoons fresh lemon juice

salt

2 tablespoons fresh cilantro (chopped)

2 tablespoons oil

Instructions:

Cut chicken into 1" pieces. Heat 1 tablespoon oil in a large pot or dutch oven. Brown and cook chicken over medium heat. Set aside. Add 1 tablespoon of oil and saute onions for 4-5 minutes.

Add cooking sherry, garlic, turmeric, coriander and ginger. Cook for one minute

Add chicken back to pot. Mix corn starch with coconut milk. Add coconut milk, brown sugar and tomatoes and cook, partially covered for 15 minutes, or until sauce has thickened.

Stir in lemon juice. Taste and season with salt and pepper as desired.

Serve over rice (we used brown rice, but you can also use yellow, white or any style rice.)

Sprinkle with chopped cilantro and serve.