Coconut Chicken Curry
  • Cooking Time: 20 minutes
  • Servings: 6
  • Preparation Time: 20 minutes
  • 1 cup uncooked rice
  • 1/2 yellow onion
  • 1 green bell pepper
  • 1 carrot
  • 1 pound chicken
  • 2 Tablespoons curry powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 15-ounce can coconut milk
  • 1 Tablespoon curry paste
  • 1/2 cup cashews
  1. Prepare the rice according to the package instructions.
  2. While the rice cooks, prepare the chicken mixture: slice the onion and pepper into thick strips, shred the carrot into thin strips, and cut the chicken into bite-sized cubes.
  3. Saute the onion in an oiled pan over medium heat. After 1 minute, add the chicken, curry powder, garlic powder, and ginger.
  4. Stir until the chicken is evenly coated with the spices, then add the bell pepper and carrot. When the outside of the chicken is no longer pink, add the coconut milk and curry paste.
  5. Cook for another 5 minutes and then serve over the rice with cashews.
A simple introduction to experimenting with curry.