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Chicken Curry

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 650
A flavorful and hearty chicken curry with vegetables, perfect for a comforting meal.

Ingredients

Oil

  • 0.25 cup canola oil

Vegetables

  • 2 medium potatoes, peeled and quartered
  • 2 large carrots, peeled and cubed
  • 0.5 green bell pepper green bell pepper, cored, seeded and cut into cubes
  • 0.5 red bell pepper red bell pepper, cored, seeded and cut into cubes
  • 1 onion onion, peeled and cubed
  • 3 cloves garlic, peeled and minced
  • 1 thumb-size ginger, peeled and julienned
  • 3 pounds bone-in chicken, cut into serving pieces
  • 1 tablespoon fish sauce
  • 1 cup coconut milk
  • 1 cup water
  • 2 tablespoons curry powder
  • to taste salt and pepper salt and pepper

Instructions 

  • Heat oil in a wide pan over medium heat. Cook potatoes until lightly browned, then remove and drain.
  • Add carrots to the pan, cook briefly, then remove and drain.
  • Remove excess oil, add bell peppers, cook briefly, then set aside.
  • Sauté onions, garlic, and ginger until softened. Add chicken and brown.
  • Add fish sauce, coconut milk, and water. Simmer covered for 20-30 minutes until chicken is cooked.
  • Stir in potatoes, carrots, curry powder, and season with salt and pepper. Cook until vegetables are tender and sauce thickens. Add bell peppers last, cook briefly, then serve hot.

Notes

Use fresh ingredients for best flavor. Adjust seasoning to taste.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Asian
Keyword: chicken