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Chicken Curry with Red Pepper & Coconut Milk Recipe

   
 

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     Chicken Curry with Red Pepper & Coconut Milk

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   4
Preptime   10-15mins
Wine/Beverage
Recommendations
  A nice cold cobra or a chilled glass of white wine

Ingredients
1 Large Onion cut into 10 wedges
1 Red Pepper cored and cut into squares
2 Tablespoons of olive oil....or veg oil
2 large chicken fillets or 675 g of boneless chicken thigh
2 Finely Chopped Garlic Cloves
2 tsp chilli powder add more or less depending on heat wanted
2 tsp Curry Powder
1/2 tsp Ground Turmeric
1 Can 398ml Coconut Milk
 
1Tbsp Honey
Salt & Pepper to taste.

Instructions
Step 1- In a large frying pan over high heat, sauté the onion and bell pepper in the oil until soft and gold-coloured. Add the chicken, garlic and spices. Saute for about 3 minutes. Season with salt and pepper.
Step 2- Add the coconut milk and honey. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 10-15 minutes. Adjust the seasoning. I like to make this the day before and leave to chill in the fridge to take in the flavours. If you find the sauce a bit to runny, make up some cornflower/water mix to thicken sauce. Add a bit of lemon juice to taste at the end.
Add a little chopped Coriander and sliced chilli's for that professional look.
Serve with basmati Rice and Nan Bread. If you like the look of my lemon coriander rice and homemade nan, take a look at my other recipe's.
Serving Suggestions
Basmati rice and nan bread


Originally Submitted
3/4/2016





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