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Coconut Tomato Chicken Curry with Mixed Peppers Recipe

Name: Coconut Tomato Chicken Curry with Mixed Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup basmati rice; 1 lb chicken breasts, boneless skinless; 1 tablespoon ginger, minced; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 13.5 fl oz can coconut milk; 1 tablespoon tomato paste; 2 tablespoons unsalted butter; 1 tablespoon curry powder; 1 teaspoon garam masala; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 cup water

Stashcook

This is a yummy chicken curry with a tomato base, mixed with coconut milk and colorful bell peppers. It's served with fluffy basmati rice. You cook the rice, then make a curry with chicken, spices, and peppers. Mix it all together and enjoy a warm, tasty meal!

Ingredients

1 cup basmati rice

1 lb chicken breasts, boneless skinless

1 tablespoon ginger, minced

1 green bell pepper, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

13.5 fl oz can coconut milk

1 tablespoon tomato paste

2 tablespoons unsalted butter

1 tablespoon curry powder

1 teaspoon garam masala

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 cup water

Method

Rinse the basmati rice under cold water using a strainer, then transfer to a medium saucepan. Add 2 cups of water and 1/4 teaspoon of salt, and bring to a boil over high heat.

Once boiling, stir the rice, cover the saucepan, and reduce heat to low. Cook until the water is absorbed, about 15-18 minutes. Remove from heat and let it stand, covered, for 5 minutes.

While the rice cooks, wash and dry the bell peppers. Trim, seed, and dice them into medium-sized pieces.

In a large pot, melt butter over medium-high heat. Add the diced bell peppers and minced ginger. Cook for 2-3 minutes until the peppers start to soften.

Cut the chicken into bite-sized pieces and pat dry with paper towels.

Add the chicken to the pot with the peppers and ginger. Cook for about 5 minutes, or until the chicken is lightly browned.

Stir in the tomato paste, curry powder, garam masala, garlic powder, and remaining 1/4 teaspoon of salt. Cook for another minute until fragrant.

Pour in the coconut milk and water, and bring the curry to a simmer. Reduce heat to low and continue to cook for 8-10 minutes, or until the chicken is cooked through.

Fluff the cooked rice with a fork and divide it among plates or bowls.

Spoon the coconut tomato chicken curry over the rice and serve hot.

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