Chicken Curry

  • Chicken Curry
Ranked: 237th

Rated 4.63 out of 5 based on 16 votes

Ingredients

  • 1 kg chicken fillets, fat removed, cut into 4cm pieces
  • 270 ml coconut milk
  • 2 Tbls vegetable oil
  • 1 x brown onion, finely chopped
  • 1 x red capsicum, sliced
  • 3 x garlic cloves, finely chopped
  • 1 tspn ginger, grated
  • 2 Tbls curry powder
  • 1 tspn ground coriander
  • 1/2 tspn ground cumin
  • 1/2 tspn ground turmeric
  • 1 tspn paprika
  • 1 Tbls fish sauce
  • 1 x long red chilli, thinly sliced

Method

1. Heat oil in a large frying pan. Saute the onion, garlic, ginger and chilli on a medium-high heat for 5 minutes or until the onion is soft.

2 .Add the curry powder, ground coriander, cumin, turmeric and paprika. Cook for 2 minutes or until aromatic. Add the fish sauce.

3. Stir in the coconut milk, capsicum and the chicken and stir until combined. Bring to the boil and reduce heat to low. Simmer for 10-15 minutes, stirring occasionally
or until the chicken is tender and cooked through.

4. Season.Garnish with coriander sprigs.Serve with jasmine rice.

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  • I cooked this for lunch today and it was delicious!! So tasty!!

    Reply

    by Cuc Tran on 22/12/2012, 17:45
    Cuc Tran
  • Amazing, can’t wait to try it!

    Reply

    by Kc Quaretti on 23/12/2012, 00:33
    Kc Quaretti
  • beautiful!

    Reply

    by Jo Bogle on 23/12/2012, 07:52
    Jo Bogle
  • Delish! :)

    Reply

    by Wendy Whipple Rusch on 27/12/2012, 00:26
    Wendy Whipple Rusch
  • not bad

    Reply

    by James Ayers on 27/12/2012, 09:41
    James Ayers
  • Use to shy away from curry..but have recently discovered how good it is..Love this recipe..Sounds DELICIOUS :-)

    Reply

    by Brenda Watts on 27/12/2012, 13:31
    Brenda Watts
  • Delicious!

    Reply

    by Jeanette Nelson on 28/12/2012, 13:30
    Jeanette Nelson
  • This is something I would definitely try to make at home!!!

    Reply

    by Naylet CookingMama on 29/12/2012, 07:21
    Naylet CookingMama
  • Yum, love curry and this looks like it is mighty tasty!

    Reply

    by Debbie Reid on 29/12/2012, 07:53
    Debbie Reid
  • Looks like you used breast pieces! I would have used tigh fillets sliced thinly as they have more flavour and add a special texture to any curry!

    Reply

    by Janette Barlow on 29/12/2012, 09:33
    Janette Barlow
    • I guess if fillets are chosen then thigh would be my choice also, but I would be inclined to bone out a whole chook … again my whole food prejudice is showing

      Reply

      by Helen Minns on 29/12/2012, 10:03
      Helen Minns
      • True! and fresh spices as opposed to pkt ones. Fresh have a more subtle flavour. Using that many dried spices will make it very hot and the flavour of the chicken lost to those spices. making stock out of the bones could be a good idea too!

        Reply

        by Janette Barlow on 29/12/2012, 10:35
        Janette Barlow
  • lovely!

    Reply

    by Linda Bullard on 29/12/2012, 10:05
    Linda Bullard
  • enjoyed alot!

    Reply

    by Fran T on 16/01/2013, 20:05
    Fran T
    • Thank you, Fran. I’m glad you enjoyed it. :)

      Reply

      by Sarah Lewis on 16/01/2013, 20:21
      Sarah Lewis
  • it looks very representative, good on you Sarah, I am in conflict with dry breast meat but tights will do great job, will make it soon for sure. Thanks

    Reply

    by Vesna PJ on 04/06/2013, 19:57
    Vesna PJ