Coconut Chicken Curry
I used very little green bell pepper (only had a half pepper on hand), but added frozen peas and sliced fresh mushrooms instead. I also ad libbed a little more by spicing it up with a good pinch of my homemade garam masala. Delicious.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minIngredients
Directions
In a large casserole, sauté onion in oil until softened.
Add green pepper and garlic and sauté 2 minutes.
Add curry powder and sauté 1 minute.
Add chicken, potatoes, coconut milk, salt to taste and enough stock or water to cover.
Bring to a boil, cover and simmer for 30 minutes or until potatoes are tender.
Comments
I used very little green bell pepper (only had a half pepper on hand), but added frozen peas and sliced fresh mushrooms instead. I also ad libbed a little more by spicing it up with a good pinch of my homemade garam masala. Delicious.
It looks and sounds delicious. Homemade garam masala will be certainly spicy it up more, yum. We bought some roasted chili curry powder in a local Indian store, and I bet it would make the dish taste even better. Thanks for another great photo :-)