Asian cuisine

Easy

Coconut Curry Chicken

Name: Coconut Curry Chicken
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 2 Chicken Leg Quarters; 1 tbsp. Olive Oil; 1 tsp. Black Pepper; 1/2 cup Onion; 1 cup Tomato; 1 tbsp. Of Ginger; 2 clove Garlic; 1/8 cup Chili Powder; 1/8 cup Curry Powder; 1¼ tsp. Salt; 1½ cup Coconut Milk; 1/2 cup Carrot; 1 cup Potato; 1/2 cup Water

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Tender chicken simmered in curry spice and coconut milk, this Coconut Curry Chicken is an easy one pot dinner and packed with all the wonderful flavors with a hint of spiciness. Served with hot, steamed rice or any bread of your choice.

Recipe

PRE TIME: 5 min

COOKING TIME: 30 min

TOTAL TIME: 35 min

2 SERVING

Ingredients:

2 Chicken Leg Quarters
1 tbsp. Olive Oil
1 tsp. Black Pepper
1/2 cup Onion
1 cup Tomato
1 tbsp. Of Ginger
2 clove Garlic
1/8 cup Chili Powder
1/8 cup Curry Powder
1¼ tsp. Salt
1½ cup Coconut Milk
1/2 cup Carrot
1 cup Potato
1/2 cup Water

Directions:

Step 1

De-bone chicken leg quarters and cut into pieces.

Step 2

Add olive oil in a pan over medium heat, add chicken thighs, sear both side until turning golden. Add black pepper, onion, tomato, and stir-fry to cook for 2~3 minutes.

Step 3

In the same pan, add ginger, garlic, chili powder, curry powder, salt, coconut milk, carrot, potato, water, mix well and boil for 25 minutes.

Step 4

Transfer to a wooden bowl. Serve immediately.