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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings
Calories 340kcal
Ingredients
- 8 chicken thighs or drumsticks (precooked)
- 2 Tbsp organic tomato paste
- ½ medium green bell pepper (chopped)
- ½ medium red bell pepper (chopped)
- 1 medium onion (chopped)
- 1 400ml can of coconut milk ( roughly 2 cups)
- ¼ - ½ cup vegetable oil or coconut oil for extra coconutty flavor
- 1½ cup Chicken stock
- 1 habanero or scotch bonnet pepper
- 1 stock cube/ salt to taste
- 1 teaspoon garlic powder
- ½ teaspoon curry powder
- 2 sticks of spring onions
Instructions
- Heat up oil in a saucepan and sauté onion till fragrant. Scoop in the tomato paste and stir fry for about a minute.
- 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.
- Taste and adjust seasoning as needed
- 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.
- Turn off heat and with hot white rice or use as a dip for bread.
Notes
Notes
- The Use of Tomato paste in this recipe makes for a faster prep. You can use 2- 3 Tbsp of my Stew base.
- You can use freshly blended red bell peppers in that case you will need two large red bell peppers. You will need to cook it down a bit in the oil to get a thickened consistency before adding the meat stock and coconut milk.
- You can make this dish vegetarian simply by swapping the chicken stock with vegetable stock and the chicken with mushrooms, tofu or your favorite meat substitute.
Nutrition
Nutrition Facts
Quick Coconut chicken curry
Amount Per Serving
Calories 340
* Percent Daily Values are based on a 2000 calorie diet.