Description
A vibrant and comforting dish where tender chicken melds with creamy coconut milk and aromatic spices, offering warmth and joy in every bite.
Ingredients
Scale
- 2 lb chicken pieces
- 1 can coconut milk
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 cup cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute.
- Add the chicken pieces to the pot, browning on all sides.
- Sprinkle the curry powder and cayenne pepper over your chicken, stirring to combine thoroughly.
- Pour the coconut milk into the pot and bring to a simmer.
- Season with salt and pepper to taste.
- Add the sliced red bell pepper, cover, and cook for about 30 minutes or until the chicken is cooked through.
- Before serving, garnish with chopped cilantro.
Notes
Pairs beautifully with jasmine rice, quinoa, or crusty bread. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg