coconut curry chicken in 30 minutes

By Precious Kitchen · 30 min

Ingredients

Instructions

1. Cut the chicken into 1-inch-thick strips and put them in a bowl. Add ¼ teaspoon each of curry powder, ginger paste, salt and white pepper, and mix well so the seasoning coats all the chicken.
2. Heat a heavy pot (ideally a Dutch oven) on high. Add the oil and swirl to coat the bottom. Heat for 3 minutes, then add the chicken in a single layer. Cook for about 3 minutes, then stir and keep cooking until no longer pink, stirring from time to time.
3. Remove the chicken. If you used breasts, add about ½ tablespoon of oil to the pot.
4. Add the onion to the pot and cook for about 1 minute, stirring. Add the tomato paste, garlic, ginger, 1½ cups water, curry powder, the remaining salt and the bouillon powder, stirring after each addition. Return the chicken to the pot and stir. Bring to a simmer, then add the coconut milk and bring back to a simmer. Add the remaining white pepper, stir, and simmer for about 5 minutes.
5. Stir in the chopped bell peppers and carrots, then the chopped basil. Turn off the heat.
6. Serve warm with rice, pasta, bread, or another side.

Summarized from Precious Kitchen's video. Watch it for the details.

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