Curry Chicken 2

Curry Chicken 2

Prep Time10 mins
Cook Time23 mins
Total Time33 mins
Course: Dinner, Lunch
Cuisine: Asian
Servings: 4 servings
Calories: 971kcal

Ingredients

  • 1.5 - 2 lbs chicken thighs boneless skinless
  • 1 large green pepper chopped into 1.5-2" pieces
  • 1 large onion chopped into 1.5-2" pieces
  • 3 tbsp curry powder
  • 1 tbsp cumin
  • 1 tbsp paprika (smokey)
  • 500 ml coconut milk
  • 3 tbsp tomato paste
  • salt
  • 1 cup rice uncooked, cooked to package directions
  • 1 tbsp chopped garlic

Instructions

  • slice the chicken into flat broad pieces and add to a mixing bowl with half the spices. Toss to coat fully
  • Heat a large pan of oil on medium high, then cook the chicken til no longer pink, about 5 minutes
  • use a slotted spoon to remove the chicken from the pan. Add the vegetables, garlic, tomato paste and remaining spice mix and cook til onions soften, about 5 minutes
  • Return the chicken to the pan, add the coconut milk, stir to combine then cover and cook for 10 minutes
  • Remove the lid from the pan, stir and simmer uncovered another 3 minutes til sauce thickens.
  • Serve over rice, optionally garnish with cilantro

Nutrition

Calories: 971kcal | Carbohydrates: 53g | Protein: 45g | Fat: 66g | Saturated Fat: 34g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 297mg | Potassium: 1180mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1415IU | Vitamin C: 40mg | Calcium: 111mg | Iron: 9mg