Tomato Chicken Curry
Ingredients
- 4 chicken breasts (~1.5 lb)
- 2 tsp ground coriander
- 1 tsp chili powder
- 1 tsp salt
- 3 tsp minced garlic (~6 fresh garlic cloves)
- 2 tbsp lemon juice
- 14.5 oz petite diced tomatoes
- 14.5 oz coconut milk
- 2 tsp sugar
- 3 tsp light olive oil
- Aluminum baking tray
Instructions
- Preheat oven to 390°F
- Dice the chicken into 1 inch chunks
- Combine chicken, coriander, chili powder, salt, garlic, and lemon juice in baking tray, mix thoroughly
- Add tomatoes and coconut milk to baking tray, mix thoroughly
- Add a small amount of water to both cans, stir, then pour into baking tray
- Sprinkle the sugar on top of mixture in baking tray
- Drizzle the olive oil on top of mixture in baking tray
- Bake 1 hour
- Serve over jasmine rice, if desired