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Ingredients

  • 1 tablespoon Canola oil

  • 2 tablespoons Butter 
  • 2 ½ pounds Chicken thighs, skinless and boneless cut into bite size pieces
  • 1 teaspoon Salt 
  • ½ teaspoon Ground black pepper
  • 1 ½ tablespoons, divided Curry powder
  • 1 medium Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 1 cup Chicken broth
  • 1 (13.5 ounce) can Coconut milk
  • ¾ cup Chopped tomatoes
  • 2 tablespoons C&H® Light Brown Sugar
  • Cilantro sprigs, as garnish

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Instructions
Prep Time: 10 minutes / Cook Time: 30 minutes / Yields: 4-6 years
Step 1

In a large pot heat the oil and butter over medium heat. Season the chicken with salt, pepper, and ½ tablespoon of curry powder. Cook the chicken for 6-8 minutes, until lightly browned. 

Step 2

Add the onion and garlic and cook for about 2 minutes. Add the rest of the curry powder, chicken broth, coconut milk, tomatoes, and sugar. Stir until well combined. Bring to a boil. Reduce the heat and simmer for 25-30 minutes, until the chicken is tender. Remove from heat and allow the chicken to rest for 5-10 minutes. Serve over rice or noodles. Garnish with cilantro sprigs. 

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