Chicken Curry with Red Peppers and Coconut Milk

Name: Chicken Curry with Red Peppers and Coconut Milk
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 large onion, cut into 10 wedges; 1 red bell pepper, cored and cut into squares; 2 tablespoons (30 ml) olive oil; 1 1/2 lb (675 g) skinless, boneless chicken breast, cut into cubes; 2 cloves garlic, finely chopped; 2 teaspoons (10 ml) chili powder; 2 teaspoons (10 ml) curry powder; 1/2 teaspoon (2.5 ml) ground turmeric; 1 can (398 ml/14 oz) coconut milk; 1 tablespoon (15 ml) honey; Salt and pepper

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Preparation 10 MIN

Cooking 15 MIN
Servings 4
Freezes

Ingredients
Preparation

Ingredients

1 large onion, cut into 10 wedges
1 red bell pepper, cored and cut into squares
2 tablespoons (30 ml) olive oil
1 1/2 lb (675 g) skinless, boneless chicken breast, cut into cubes
2 cloves garlic, finely chopped
2 teaspoons (10 ml) chili powder
2 teaspoons (10 ml) curry powder
1/2 teaspoon (2.5 ml) ground turmeric
1 can (398 ml/14 oz) coconut milk
1 tablespoon (15 ml) honey
Salt and pepper

Preparation

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.
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.
Serve with basmati rice.

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