Curry Chicken 2

Name: Curry Chicken 2
Prep time: 10 min
Cook time: 40 min
Total time: 33 min
Ingredients: 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

Print Recipe

Curry Chicken 2

Prep Time10 mins

Cook Time40 mins

Total Time33 mins

Course: Dinner, Lunch

Cuisine: Asian

Servings: servings

Calories: 637kcal

Ingredients

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

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, 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

Nutrition