Chicken Curry with Red Peppers and Coconut Milk
Back
Chicken Curry with Red Peppers and Coconut Milk
Open in full-screen mode

Chicken Curry with Red Peppers and Coconut Milk

4 stars (118) Rate this recipe
Preparation
10 MIN
Cooking
15 MIN
Servings
4
Freezes

Ingredients

Preparation

  1. In a large skillet over high heat, sauté the onion and bell pepper in the oil until soft and gold-coloured. Add the chicken, garlic and spices. Sauté for about 2 minutes. Season with salt and pepper.
  2. Add the coconut milk and honey. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 8 minutes. Adjust the seasoning.
  3. Serve with basmati rice.

Comments

  1. I have rated this before and thought it was great then...I still do! Yesterday I made it about noon so that I could go skating with my grandchildren. I think the flavour was even better for having had time to sit! As suggested by another reader, I added 2 carrots, thinly sliced. I also make a cornstarch slurry and stir it in to thicken the sauce a little. This is a delicious dish!!

  2. Very flavourful, easy to make and smells delicious! I especially enjoy the fact that this recipe does not take a long time to prepare. Tried this recipe for the first time today and didn’t have any honey, however it was still delicious. I added some Vietnamese hot sauce for some extra heat and spice. Thanks so much for sharing.

  3. I am in the middle of chemo, I'm looking for cheap healthy recipes as cancer has taken most of my money. Can I eat this recipe? Without it interfering with chemo?

  4. So good! Added thinly sliced carrots, cauliflower a bit of broccoli. Tried it with low fat coconut milk, not as good, but still works. Yum!

  5. Very delicious, I did add a bit of lemon grass as I love the taste of lemon in curry and I agree with the other comment of adding cayenne pepper for a bit of kick, thank you

  6. This is delicious, and so easy to prepare. I add cayenne pepper for a little heat, as this recipe doesn't have any heat at all....just lots of flavour.

  7. Gearoid K: To thicken the sauce, mix 1 tbsp corn starch (or arrowroot starch) with a little bit of water (add water to the starch, in that order). Mix until dissolved and keep adding this mix to the boiling sauce slowly until you reach the desired thickness. - Great recipe, making some now and the house smells divine.

  8. Fantastic recipe. I reduced the recipe in half to serve 2. My only downside is that its a small bit on the watery side the sauce could be a small bit thicker. Have you got any tips on how to do this?

  9. This is crazy delicious and so simple to make. Made an account just to leave a review. I omit the red peppers and turmeric since I don't have them readily available but it still tastes amazing. A must try.

  10. Delicious but a little too greasy.

  11. Ignore last comment, just seen serving for 4 Kindest Regards Krissy

  12. How many servings in the curry please. I need to make 10 vegetable, 10 fish and 10 chicken curries for a birthday party at my restaurant. We normally only serve British food. Kindest Regards Krissy

  13. I've made this once and really loved it. I wonder can I make it ahead in the morning for guests in the evening?

  14. Easy, fast and simply delicious! Family favourite :)

  15. I made this recipe several times and for different guest. It is always a hit. Easy and delicious. Must try.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum