Spicy Coconut Chicken Curry

INGREDIENTS

  • 1 Onion (or Shallots)

  • 1 Bell Pepper

  • Chicken (or Shrimp / Tofu)

  • 2 Medium Potatoes

  • 1 Canned Tomatoes

  • 1 Canned Coconut Milk

  • Chives

  • Garlic

  • Olive Oil

  • 1 Lime (to taste)

  • Spices

    • Salt

    • Black Pepper

    • Curry Powder

    • Cumin

    • Garam Masala

    • Umami Seasoning

    • Cayenne Pepper

    • Red Pepper Flakes (optional)

DIRECTIONS

  1. Dice onions, garlic, and bell pepper. Heat up a pan on medium heat. We used a 12” stainless steel skillet.

  2. Add olive oil to the pan and drop in the onions, garlic, and bell pepper. Gently salt the onions and reduce heat to medium-low. Allow the onions to cook until caramelized. Use a spatula to stir as needed.

  3. Peel and cut two medium potatoes. Add to pan and cover with a lid for a few minutes. Optional: soak the potatoes for at least 30 minutes prior to cooking to soften faster.

  4. Remove lid and add cubed chicken once potatoes are soft. For a different taste, substitute with peeled shrimp or tofu. Season with cayenne pepper, umami seasoning, black pepper, and more salt. Mix and cover again for a few minutes.

  5. Remove lid. Add tomatoes and chives. Season with curry powder, more cayenne pepper, and a gentle touch of garam masala and cumin. Mix well and cook for a few minutes.

  6. Add coconut milk. For spicy lovers, add red pepper flakes as desired. By now, the curry should look absolutely delicious. Thicken the curry with 1-2 tablespoons of corn starch or flour, if needed.

  7. Mix well, cover with lid, and let simmer for 10-12 minutes. Serve with rice + quinoa. Squeeze some lime to top off. Enjoy!

COOKWARE

All-Clad 12” Stainless Steel Skillet with Lid (D3 or D5 are both great choices. We use a D5 All-Clad)

OXO Garlic Press

OXO Can Opener

OXO Y Peeler

Lemon Squeezer

Silicone Utensil Set

Cutting Board

Glass Canister Set (for pantry staples like quinoa)

EntreeKat