Recipe: Coconut Chicken Curry 🔗

Ingredients 🔗

• 2 tablespoons of vegetable oil
• 1 large onion chopped
• 2 cloves of garlic crushed
• 2 teaspoons of grated ginger
• 1 teaspoon of ground cumin
• 1 teaspoon of ground turmeric
• 2 teaspoons of ground coriander
• 1 teaspoon of chili powder
• 4 boneless, skinless chicken breasts cubed
• 1 can (14 ounces) of coconut milk
• 2 tablespoons of tomato paste
• ½ cup frozen peas

Directions 🔗

Step 1 🔗

Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes. Add the ginger, cumin, turmeric, coriander and chili powder, and cook for an additional minute.

Step 2 🔗

Add the chicken cubes to the skillet and cook until lightly browned on all sides. Pour in the coconut milk and tomato paste, and stir to combine. Bring to a simmer over medium heat, stirring occasionally.

Step 3 🔗

Reduce the heat to low and add the frozen peas. Simmer for 15 minutes or until the chicken is cooked through. Serve with cooked rice or naan bread.

Preparation, cooking time and yield 🔗

Preparation time: 10 minutes

Cooking time: 25 minutes

Yield: 4 servings