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Coconut Tomato Chicken Curry with Mixed Peppers Recipe

Coconut Tomato Chicken Curry with Mixed Peppers recipe


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!


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


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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