mixed•quick
Quick Coconut chicken curry
This coconut chicken curry is easy to make in little or no time, delicious and bursting with flavors. You've got to try some.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
6
- 8 chicken thighs or drumsticks ((precooked))
- 2 tbsp organic tomato paste
- 1/2 medium green bell pepper ((chopped))
- 1/2 medium red bell pepper ((chopped))
- 1 medium onion ((chopped))
- 1 400ml can of coconut milk (( roughly 2 cups))
- 1/4 1/2 cup vegetable oil or coconut oil for extra coconutty flavor
- 11/2 cup Chicken stock
- 1 habanero or scotch bonnet pepper
- 1 stock cube/ salt to taste
- 1 tsp garlic powder
- 1/2 tsp curry powder
- 2 sticks of spring onions
Instructions
- 1
Heat up oil in a saucepan and sauté onion till fragrant. Scoop in the tomato paste and stir fry for about a minute.
- 2
Pour in the chicken stock and coconut milk. Add garlic powder and curry then cook till sauce thickens to your desired consistency. Remember to stir continuously or at close intervals to prevent burning.
- 3
Taste and adjust seasoning as needed
- 4
Add your the cooked chicken pieces and chopped bell peppers. Allow to simmer on low heat for another minute or two to meld all flavors.
- 5
Turn off heat and with hot white rice or use as a dip for bread.