This simple chicken curry is so creamy, ”coconutty” and tastes insanely yummy, down to the last spoon!
WATCH THE VIDEO RECIPE
INGREDIENTS
- 1 kg soft chicken, cut into chunks
- 10 medium carrots, peeled and halved (use less or more)
- 5 – 6 medium carrots, cut into chunks
- 1 1/2 cups coconut milk
- 1/2 cup water
- 2 tablespoons vegetable/canola oil
- 1 heaped tablespoon curry powder
- 2 medium onions
- 2 large garlic cloves, minced or crushed
- 1 green/yellow/red pepper, cut into chunks
- 10 runner beans, halved (use less or more)
- Seasoning cubes to taste
- Salt to taste
- Cayenne pepper to taste
PROCEDURE
Step 1
Season the chicken with salt, seasoning cubes and cayenne pepper. Cover and allow to rest in the refrigerator for a minimum of 2 hours or overnight. (You can use any chicken part you desire, with or without skin and bones)
Step 2
Chop one onion and cut the other into chunks and gather the rest of the ingredients.
Step 3
Heat up the oil in a pot over medium-high heat. When hot add the chicken and brown on both sides. Take out half the oil.
Add the chopped onions and fry until fragrant, add the garlic and fry for about a minute, stirring from time to time.
Step 4
Add the curry powder, stir to combine and fry for about 1 minute.
Step 5
Add the carrots and potatoes and mix to combine.
Step 6
Turn the heat down to low, add the coconut milk and water. Cover and allow to cook for 20 to 25 minutes or until potatoes are tender.
Step 7
If you want your sauce thicker, take out 2 to 3 potatoes, mash and stir into the sauce.
Add the runner beans, green pepper and the rest of the onion. Mix to combine and cook uncovered for 2 minutes.
Step 8
Take off heat and serve with steamed rice or your favorite bread.
Step 9
Enjoy!