Spicy Coconut Curry Chicken and Rice

My husband surprises me sometimes. When he makes dinner, it’s usually mac ‘n cheese with cut up hotdogs or leftovers from the fridge. But every once in a while he gets inspired to be a chef. He made up this recipe on his own. It tastes just like yellow curry chicken, but I think it’s much easier than any of the recipes I’ve tried. So we are calling it Spicy Coconut Curry Chicken and Rice.

Spicy Coconut Curry Chicken and Rice

3 or 4 chicken breasts cut into bite size pieces
(if they are frozen, boil them in water for about 5 min. then cut them into bite size pieces and follow recipe)
2 Tbl. Olive Oil
1/3 of an 18 oz. bottle Sweet Chili Sauce (Aroma Chef Brand down Asian isle)
1 can coconut milk
1 tsp. Cumin
1 tsp. Tumeric

Over medium heat in big frying pan, add olive oil and let heat up. Add chicken and stir. Add chili sauce and cook until chicken is done (about 10 min). (the more undisturbed the chicken is, the more browned it gets)

This is the chili sauce we use.

Stir in these ingredients:
1 can coconut milk
1 tsp. Cumin
1 tsp. Tumeric

Scrape baked on bits from bottom of pan and simmer until thickened stirring frequently.

Serve over steamed rice.

Serves about 6. Can be a little spicy, so if your kids don’t like spice, you can leave some chicken out of the pan and don’t add the chili sauce to it. Drink milk!!