Goof Proof Coconut Curry Chicken recipe

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Ingredients

1 potato, cubed
½ pound chicken thighs, cut into pieces
2 tablespoons vegetable oil
1 green bell pepper, seeded and cubed
1 small onion, chopped
½ cup coconut milk
5 tablespoons curry sauce
½ teaspoon salt
1 cup water, divided
1 teaspoon cornstarch

Nutrition Info

607.4 calories
carbohydrate: 28.5 g
cholesterol: 95.3 mg
fat: 45 g
fiber: 4.7 g
protein: 24.6 g
saturatedFat: 18.1 g
servingSize: -
sodium: 807.1 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cubed potatoes in a microwave-safe dish and heat in the microwave on High for 5 minutes.

  2. Heat oil in a large skillet over medium heat. Place chicken in oil and cook to brown. Then stir in green peppers and onions, cook about 4 minutes. Stir in potato, coconut milk, curry sauce, salt, and 3/4 cup water.

  3. Mix together cornstarch and 1/4 cup water. Stir into skillet, and simmer 10 minutes.

Recipe Yield

2 servings

Recipe Note

So easy to make, yet so darn tasty. Guaranteed to please. Serve over steamed rice, or you can make a simple fried rice with any leftover coconut milk. Just pan fry with 2 eggs, mix in 4 cups cooked rice, then half cup coconut milk, and a pinch of salt.

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