Coconut Curry Chicken With Potatoes
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 tablespoons oil
- 1 medium onion, chopped
- 1 green pepper, cut in strips
- 2 garlic cloves, minced
- 1 1⁄2 tablespoons curry powder
- 4 chicken breasts, boned, skinned and cut into 1 in pieces
- 4 medium potatoes, peeled and diced into 1 in pieces
- 2 cups coconut milk
- salt
- 2 cups chicken stock, just to cover (can use water, but stock is better)
directions
- In a large casserole, saute onion in oil until tender.
- Add green pepper and garlic, saute for another 2 minutes.
- Add curry powder and cook for 1 minute.
- Add chicken, potatoes, coconut milk, salt to taste, and enough stock or water to cover.
- Bring to a boil.
- Cover and simmer for 30 mins, or until potatoes are tender.
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Reviews
-
I love this recipe. I've made this many times. It reminds me alot of Sri Lankan style chicken. I never add the coconut milk until I'm almost ready to serve though -- just enough to heat through, and always on a lower temp to prevent curdling a previous reviewer mentioned. Delicious Kitt!!! The last time I made this I also added in carrots and a few peas. Absolutely wonderful!!!
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By the ingredients in this dish, I thought it might be good, so I prepared it, according to the recipe, this afternoon.<br/><br/>I found that while simmering, the coconut milk curtled and it was wattery with not much flavor. Maybe with a decrease in the amount of chicken broth or coconut milk, it would be better.<br/><br/>I don't think I'll be making this recipe again.
Tweaks
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For creamy Curry Chicken, mix 2 Tbsp. of cornstarch with enough water to dissolve cornstarch. Add this slurry to the Curry Chicken while it's hot but not boiling, stir until it thickened. Once the soup has thickened, remove from heat or the slurry will break down and the Curry Chicken will return to its original state of being watery. Enjoy!