Chicken Curry with Red Peppers and Coconut Milk Recipe

Chicken Curry with Red Peppers and Coconut Milk Recipe

This Chicken Curry with Red Peppers and coconut milk is delicious. I like to serve this dish over basmati rice. It does not take long to prepare and much better than take-out. Curry is always better the next day because the spices continue to release flavour overnight. This curry freezes well but make sure that you eat it within three months. We like to bring this meal when we go camping. I freeze the curry in small portions with the rice. After a day of hiking it's always nice not to have to cook and to have a gourmet meal for supper. 


1 large onion, cut into small pieces
1 red bell pepper, cored and cut into small squares
2 tbsps olive oil
1 1/2 lb skinless, boneless chicken breast, cut into cubes
2-4 cloves garlic, minced
2 tsps chili powder
2 tsps curry powder or more (to taste)
1/2 tsp ground turmeric
1 can (14 oz) coconut milk
1 tbsp honey
salt and pepper, to taste
fresh coriander, for topping (optional)

1- In a large skillet over high heat, sauté the onion and bell pepper in the oil until soft.
2- Add the chicken, garlic and spices. Sauté for about 2 minutes. Add salt and pepper to taste.
3- Add the honey and coconut milk. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 15 minutes.
4- Serve with fresh coriander, rice.

Source: Ricardo