Coconut Chicken Curry
This is a delicious and comforting dish, and it's so different than tomato-based curries. You can substitute coconut cream for coconut milk, or even just heavy cream, purely up to your liking.
Ingredients
- 2 tablespoons oil
- ½ large yellow onion
- 3 garlic cloves
- 1 bell pepper
- 1 pound chicken thighs or breast
- ½ teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2½ teaspoons curry powder mild
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 200 millilitre coconut cream 1 small packet
- 1¼ cups heavy cream
- ⅓ cup water
- 1 teaspoon bullion powder
- 1 cup frozen peas you could add more or less to taste
Instructions
- Heat up your oil of choice and add up the chopped onion and bell peppers.
- Sauté on high heat until fragrant and wilted.
- Add the garlic and sauté for another 3 minutes or until fragrant.
- Add the cubed chicken (about 1 inch in size) and mix.
- Add all the spices, heavy cream, coconut cream and water and mix again.
- Let it come to a boil before lowering the heat and simmering for 20 minutes on a medium-low.
- Once simmered, add the frozen peas and mix, letting the mixture heat up and cook together for another 5 minutes.
- Serve with white rice.
Notes
- You can substitute coconut cream for coconut milk, or even just heavy cream, purely up to your liking.
Tried this recipe?Let us know how it was!