Description
This spicy chicken curry is rich with coconut milk and warm spices that make dinner comforting yet exciting. Serve it with rice or bread for a hearty family meal.
Ingredients
Units
Scale
- 500 g chicken breast or thighs, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- Small knob of ginger, chopped or julienned
- 1 carrot, chopped
- 1 large potato, peeled and chopped
- 1 small red bell pepper, diced
- 1 tbsp red curry powder
- 1 tbsp mild yellow curry powder
- 1 tbsp hot curry powder (or less if you don’t want too much heat)
- 2 dried chili flakes/paste, crushed (adjust to taste)
- 1 cup chicken stock
- 1 tin (400 ml) coconut milk or coconut cream
- Salt and pepper, to taste
- Oil, for frying
Instructions
- Heat a little oil in a big saucepan.
- Toss in the onion, garlic, and ginger.
- Fry for about 3 minutes until fragrant.
- Add the chicken pieces and cook until they’re just golden on the outside.
- Stir in the potato and carrot, then pour in the chicken stock.
- Let it bubble gently for 5 minutes.
- Sprinkle in all the curry powders and crushed chili.
- Stir well, so everything’s coated in spice.
- Pour in the coconut milk, stir, and let it simmer until the chicken’s cooked through, and the veggies are tender (about 15–20 minutes).
- Add the red bell pepper at the end so it stays slightly crisp.
- Season with salt and pepper.
- Serve hot with steamed rice or soft bread to soak up the sauce.
Notes
Prepared, tried, and tested by Joy
