Chicken Curry with Coconut Milk and Potatoes

Name: Chicken Curry with Coconut Milk and Potatoes
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 tbsp refined coconut oil (or any neutral oil); 1/2 tsp cumin seeds; 1 small cinnamon stick; 2 green cardamom pods (optional); 1 medium yellow onion (finely chopped); 5 garlic cloves (crushed); 1/2 inch piece ginger (crushed); 1 green chili pepper (slit in half lengthwise); 1 medium Vine or Roma tomato (chopped); 1 medium to large russet potato (peeled and cut into 3/4" cubes (See Note 1)); 1 green or red bell pepper (cubed into 1" squares (optional)); 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp turmeric powder; 1/4 tsp black pepper; 1/4 - 1 tsp red chilli flakes (See Note 2); 1 1/2 tsp kosher salt (or to taste); 1 lb boneless chicken breasts or thighs (cut into 1"cubes); 1 14-oz can unsweetened full-fat coconut milk; 1/4 cup plain, whole milk yogurt (omit for dairy-free); 2 tbsp cilantro leaves (chopped); lime or lemon slices (optional, for serving)

Instructions

Prep:5minCook:35min

This Chicken Curry is made with Coconut milk and Potatoes, giving it a creamy and comforting yet light and bright flavor profile. All you need is one pot and 40 minutes to make this healthy and easy recipe. Use potatoes, bell peppers, or whatever veggies you've got on hand. No curry paste required!

Updated at: Thu, 21 Nov 2024 12:27:36 GMT