Bell Pepper

Easy Spicy Curried Coconut Chicken

September 17, 2013
0 Ratings
  • Serves 3-4
Author Notes

This is one of those meals where I have no idea what I'm gonna fix, and start looking around in the cabinets and fridge to see what I can put together quickly! I had no coconut milk at the moment, so I sort of made my own: 1/2 can of coconut water, 1/2 cup of evaporated milk, 1/4 cup Angel Flake Coconut--but, if you happen to have a can of actual coconut milk, you can get a better flavor, perhaps with that! You may prefer chicken breast pieces to chicken thighs, but the thighs have a better texture for this dish, and hold the strong flavors of the spices well. The rice I used was 1/2 saffron rice from Mahatma and half ordinary long-grain white rice--served with sliced tomatoes and stir-fried bok choy, this made a tasty, quick and satisfying meal! Desserts with a citrus flavor accompany this dish nicely, like sliced oranges or a strawberry-banana salad. —BeijingRose

What You'll Need
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 can coconut milk
  • 1 large green bell pepper, sliced
  • 1 large white onion, sliced
  • 1/4 cup cornstarch
  • 2 tablespoons hot curry powder + 1 tsp
  • 2 tablespoons garlic powder + 1 tsp
  • 1 tablespoon tumeric + 1 tsp
  • 1 packet chicken bouillon
  • 1 tablespoon peanut oil
  • salt to taste
  • 1/2 cup flaked coconut
  • 2 tablespoons red pepper flakes in oil
  1. Cut the thigh meat into smaller pieces and heat the oil in a large wok or saucepan. Put the chicken in the pan, sprinkle the spices over the pieces and toss to distribute them over the meat--cook over medium heat until chicken is lightly browned.
  2. In a separate bowl, pour the coconut milk, cornstarch, and a teaspoon each of the spices and a little salt. Whisk until well-blended and set aside.
  3. When the chicken is almost finished (about 10-15 minutes) toss in the bell pepper, onion, red pepper oil and coconut and stir well, for 5 minutes.
  4. Whisk the sauce again, then pour it over the chicken and vegies in the pan, tossing the ingredients together gently to make sure the sauce covers everything. Cover and cook on medium for 10 minutes, checking that it does not stick. The sauce will thicken with cooking, so be careful! Watch that the peppers retain their form and crispness somewhat--you don't want mushy vegies! Serve with steamed rice ( saffron, white or a combo of both), fresh, sliced tomatoes and stir-fried bokchoy. Delicious!

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