Asian cuisine

Easy

Coconut Curry Chicken

Name: Coconut Curry Chicken
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 2 Chicken Leg Quarters; 1 tbsp. Olive Oil; 1 tsp. Black Pepper; 1/2 cup Onion; 1 cup Tomato; 1 tbsp. Of Ginger; 2 clove Garlic; 1/8 cup Chili Powder; 1/8 cup Curry Powder; 1¼ tsp. Salt; 1½ cup Coconut Milk; 1/2 cup Carrot; 1 cup Potato; 1/2 cup Water

Tender chicken simmered in curry spice and coconut milk, this Coconut Curry Chicken is an easy one pot dinner and packed with all the wonderful flavors with a hint of spiciness. Served with hot, steamed rice or any bread of your choice.

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 5 min

COOKING TIME: 30 min

TOTAL TIME: 35 min

2 SERVING

Ingredients:

2 Chicken Leg Quarters
1 tbsp. Olive Oil
1 tsp. Black Pepper
1/2 cup Onion
1 cup Tomato
1 tbsp. Of Ginger
2 clove Garlic
1/8 cup Chili Powder
1/8 cup Curry Powder
1¼ tsp. Salt
1½ cup Coconut Milk
1/2 cup Carrot
1 cup Potato
1/2 cup Water

Directions:

Step 1

De-bone chicken leg quarters and cut into pieces.

Step 2

Add olive oil in a pan over medium heat, add chicken thighs, sear both side until turning golden. Add black pepper, onion, tomato, and stir-fry to cook for 2~3 minutes.

Step 3

In the same pan, add ginger, garlic, chili powder, curry powder, salt, coconut milk, carrot, potato, water, mix well and boil for 25 minutes.

Step 4

Transfer to a wooden bowl. Serve immediately.