Chicken Curry

  • 1 1/2 chicken tenders, cut into chunks
  • 2 tablespoons sweet chili sauce
  • 2 teaspoons fish sauce
  • 2 large onions, diced
  • 2 tablespoons minced garlic
  • 1 jalapeno, small dice (seeded or not, your choice)
  • 2-3 tablespoons canola oil
  • 2 teaspoons curry powder
  • 1 teaspoon black pepper
  • 1 can coconut milk (14 oz - I think, not sure)
  • Salt to taste
  • Cilantro or parsley, to garnish (optional)
  • Steamed basmati rice
  • Naan bread


Combine chicken, sweet chili and fish sauce; refrigerate 2 hours or as long as 8 hours.

When ready to cook, heat a large skillet over medium-high heat, and add 2 tablespoons canola oil.

Add onions, garlic, and jalapeno to oil and stir to coat.

To onion mixture, add curry powder and black pepper.

Cook over medium heat for 5-8 minutes.

Remove chicken from chili sauce marinade and add to onion mixture.  If pan is dry, add the other tablespoon of canola oil.

Contiue to cook over medium-high heat until chicken begins to turn opaque.

Add coconut milk and bring to a boil.

Reduce heat to a simmer and cook until sauce has thickened and chicken is cooked through.

Taste for seasoning, add salt if needed.

Serve with steamed basmati rice and/or naan bread.

If desired, sprinkle on cilantro or parsley before serving.