Chicken Curry
Prep time:
Cook time:
Total time:
This is a very simple recipe, my friends. Just make sure that the coconut milk does not boil over as it will curdle. Slow and steady simmer is the key to a smooth and creamy sauce. Enjoy!
Ingredients
  • ¼ cup oil
  • 2 medium potatoes, peeled and quartered
  • 2 large carrots, peeled and cubed
  • 1 small onion, peeled and chopped
  • 2 to 3 cloves garlic, peeled and minced
  • 1 (3 to 4 pounds) whole chicken, cut into serving parts
  • 1 tablespoon fish sauce
  • 2 cups coconut milk
  • 1 cup water
  • ½ green bell pepper, seeded and cut into cubes
  • ½ red bell pepper, seeded and cut into cubes
  • 2 tablespoons curry powder
  • salt to taste
Instructions
  1. In a pot over medium heat, heat oil. Add potatoes and cook for about 3 to 4 minutes or until lightly browned and tender. Remove from pan and drain on paper towels. Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
  2. Remove excess oil from pot, leaving about 1 tablespoon. Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, for about 7 to 8 minutes or until chicken changes color and juices run clear. Add fish sauce and continue to cook for about 2 to 3 minutes.
  3. Add coconut milk and water. Bring to a simmer. Lower heat, cover and continue to cook for about 25 to 30 minutes or until chicken is fully cooked. Add potatoes and carrots and cook for about 3 to 5 minutes or until fork-tender.
  4. Add curry powder and cook, stirring to combine, for about 3 to 5 minutes or until sauce starts to thicken. Season with salt to taste. Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.