Coconut Chicken Curry
Coconut Chicken Curry is a simple one skillet go-to meal that can be made in a dozen different ways – spicy and not spicy, extra sweet, extra savory, with broccoli,cabbage, with green peppers, with potatoes and carrots.
Ingredients
- 1 coconut or 600mls (2½ cups) coconut milk
- 12 chicken drumsticks or 500g boneless chicken
- 3 mushrooms
- 1 red onion
- ¼ green bell pepper
- ½ red bell pepper
- ½ yellow bell pepper
- 2 medium sized carrots
- 3 stalks spring onions
- 3 garlic cloves
- 1 tbsp ground ginger
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp thyme
- 3 tbsp curry powder
- 2 small seasoning cubes
- salt to taste
Instructions
- Prepare the coconut milk and mix with the corn flour. Set aside.
- Shred the green, red and yellow bell peppers with the mushrooms and chop the onion.
- Marinade the chicken pieces with the onion powder, thyme, some salt, black pepper and half of the chopped onions.
- Put it in a pot with little water, stir over medium heat till it is well steamed.
- Add the coconut milk mixture and the curry powder, cover and cook for about 3 minutes.
- Add the mushrooms and once it boils again, chopped carrots, green & red bell pepper and green peas.
- Cover and once it simmers, add salt and more water if necessary.
- Leave to cook until the chicken is tender and the veggies are well cooked.
- Serve with boiled white rice, boiled white coconut rice, pasta, mashed potatoes and other boiled staple foods.
Notes
It is quite filling on its own as a soup.
Tried this recipe?Let us know how it was!