Curry Chicken 2

Curry Chicken 2

Prep Time10 minutes
Cook Time40 minutes
Total Time33 minutes
Course: Dinner, Lunch
Cuisine: Asian
Servings: 4 servings
Calories: 637kcal


  • 500 g 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)
  • 400 ml coconut milk
  • 3 tbsp tomato paste
  • salt
  • 1 cup rice uncooked, cooked to package directions
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 2-3 tsp lime juice


  • 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, ginger, 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 on medium low for 30 minutes, check and adjust seasoning every 10 mins or so with lime juice and salt
  • Remove the lid from the pan, stir and simmer uncovered another 3 minutes til sauce thickens.
  • Serve over rice, optionally garnish with cilantro


Calories: 637kcal | Carbohydrates: 52g | Protein: 27g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 211mg | Potassium: 860mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1360IU | Vitamin C: 41mg | Calcium: 93mg | Iron: 7mg