Red Pepper, Pea, and Chicken Curry
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
- Ingredients
- 3 Tbsps olive oil
- kosher salt (to taste)
- 3 cups skinless, boneless Chicken breasts (cut into 1-inch cubes)
- ½ tsp Cumin
- 1 medium onion (diced)
- 2 cloves garlic cloves (diced)
- 1 tsp fresh ginger (minced)
- 1 cup chicken stock
- 1 ⅔ cups unsweetened Coconut milk
- 2 Tbsps Curry powder
- kosher salt (to taste)
- 1 cup frozen peas
- 1 red Bell pepper (sliced)
- 2 Tbsps fresh cilantro (rough chopped)
- cooked Rice (to serve with)
Preparation steps
1.
Heat 2 tablespoons of olive oil over medium heat in a large saucepan. Season chicken with salt and saute until golden brown, about 5 minutes.
2.
Remove the browned chicken and set it aside. Coat the pan with the remaining 1 tablespoon of olive oil and reduce the heat to low. Add the cumin, onion, garlic and ginger; saute for 3 minutes or until onions are soft. Add chicken stock; cook until reduced.
3.
Return the pan to medium heat, add the coconut milk to the saucepan then whisk in the curry powder and season with salt. Let the curry simmer and thicken for 3 minutes.
4.
Stir in the chicken, peas and red peppers; bring the saucepan to a boil. Reduce heat to medium low and let simmer for 5 minutes.
5.
Garnish with cilantro and serve with rice.
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