Chicken Curry with Red Peppers and Coconut Milk
Preparation
10 MIN
Cooking
15 MIN
Servings
4
Freezes

Chicken Curry with Red Peppers and Coconut Milk

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

  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.