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 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 |
green bell peppers
cut in strips |
|
|
| 1 |
garlic cloves
minced |
|
|
| 1 ½ | tablespoons |
curry powder
|
|
| 4 |
chicken breasts
boned, skinned, cut in 1 inch dice |
|
|
| 4 | medium |
potatoes
peeled, cut in 1 inch dice |
|
| 1 | can |
coconut milk
about 16 ounces |
*
|
|
chicken broth
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
green bell peppers
cut in strips |
|
| 1 | each |
garlic cloves
minced |
|
| 23 | ml |
curry powder
|
|
| 4 | each |
chicken breasts
boned, skinned, cut in 1 inch dice |
|
| 4 | medium |
potatoes
peeled, cut in 1 inch dice |
|
| 1 | can |
coconut milk
about 16 ounces |
*
|
| 1 | x |
chicken broth
|
*
|
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.
