Creamy Coconut Chicken Curry

Back when I was pregnant and the only thing that sounded good to me was a gigantic, greasy, bacon covered burger, my darling husband asked me to make a chicken curry dish. I really, really didn't want to make a chicken curry dish, but because I love him and because he's so adorable and persuasive, I made it for him. I had absolutely no idea that it was going to become one of my favorite dinners and something I found myself craving pretty much every other day.

Over the years my hubby has really been the person who has shaped my food tastes. He's the one who's always trying to get me to try new things and introducing me to fun, new foods. He helps me step out of my comfort zone and I love him for that! I guess that's what husbands are for, right? They're there to fill in the places in your life where you may be lacking. Thanks, hubby! Oh, and I should probably thank him for talking me into cooking this delicious dinner for him as well... You'll thank him, too once you try it!

Creamy Coconut Chicken Curry Recipe (adapted from The Joys of Life) : {Print Recipe}

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.