Coconut Curry
Mouth watering chicken and cauliflower coconut curry, easy and delicious curry recipe for home cooking.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3-4 Tbsp neutral oil
- 2-3 Tbsp Japanese curry powder
- ½ onion ((diced))
- 1 red bell pepper ((cut into strips))
- 1 Tbsp garlic ((minced))
- ¼ tsp crushed red pepper (red pepper flakes)
- 1.5 lb boneless, skinless chicken thighs ((cut into ½" (1.3 cm) chunks))
- Diamond Crystal kosher salt ((to taste))
- freshly ground black pepper ((to taste))
- 1 can coconut milk ((14 oz, 400 g; light or regular))
- 1 can tomatoes ((14.5 oz, 411 g; stewed or diced))
- ½ can tomato sauce ((7.5 oz, 213 g))
- 2 Tbsp sugar
- 2-3 cups cauliflower florets
- 6 mushrooms ((sliced))
- 6 servings cooked Japanese short-grain rice
Instructions
- 1
Gather all the ingredients.
- 2
Heat oil and curry powder in a large pot over medium-high heat for 2 minutes until it turns brown. Be careful not to burn.
- 3
Stir in onions and red bell pepper, and cook for 2 minutes.
- 4
Add garlic and cook for 1 more minute.
- 5
Add chicken, tossing lightly to coat with curry oil.
- 6
Season with salt and pepper to taste. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
- 7
Pour coconut milk, tomatoes, tomato sauce, sugar, and crushed red pepper into the pot, and stir to combine.
- 8
Add cauliflower and mushrooms. Simmer, uncovered, stirring occasionally, approximately 30 to 40 minutes.
- 9
Serve over rice.
- 10
To Store
- 11
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.