Chicken curry | Lifestyle.INQ

Chicken curry

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750 g chicken thigh fillet


2 c coconut milk


2 tsp or cubes of curry paste


1 large carrot, peeled and cut into



1 large potato, peeled and cut

into chunks


½ c red and green bell peppers ,

cut into ½-inch squares


6 garlic cloves, smashed and chopped


1 large white onion, diced


4 tbsp oil


Salt and pepper to taste


Side dishes:


Chopped crispy bacon, chopped hard-boiled eggs, raisins and diced white onions.


Sauté onions garlic in oil, then add the chicken thighs.  Cook chicken until brown then add the curry powder/ paste. Cook the paste for a few minutes until the aroma is released.


Add potato carrots and bell pepper and a bit of water then simmer for 5 minutes, then add coconut milk. Cook for another 3 minutes then add salt pepper to taste. Let it simmer for 15 minutes. Serve with side dishes.