Coconut Chicken Curry Recipe #377767
If you want fast & easy that tastes like take out, try this! It's my version of curry, fool-proof, never-fail, always delicious. Serve with rice and naan or pappadums.
by Carol in Oz
35 min | 15 min prep
SERVES 2
- 500 g diced chicken
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon oil
- 2 tablespoons madras curry paste
- 285 ml coconut milk
- salt and pepper
- 1/2 chopped red pepper
- 1 pinch red chili pepper flakes, to taste
- fresh parsley, to serve chopped
- Put Madras curry paste into a cold deep frying pan. When paste becomes fragrant and starts to sizzle, add diced chicken meat until browned.
- Remove chicken from frying pan and set aside.
- Put oil into pan and add diced onion and minced garlic.
- Cook until soft.
- Add chopped red peppers, or whatever veggies you might have hanging around that need to be used up. Use whatever strikes your fancy. Cook until slightly soft.
- Add chicken to vegetable mix, and stir in the coconut milk.
- Add salt, pepper and chili flakes if required.
- Simmer over low-medium heat for at least 20 minutes to let flavours blend.
- 20 minutes is *just* enough time to check email and have a glass of red while the man runs up to the local corner Indian joint for hot, fresh, cheap, authentic naan bread!).
- Stir occasionally, pour more wine and serve with piping hot naan bread and basmati rice.
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5 stars