Added by kocky, January 28, 2024
lunch →
Global cuisine

Spicy chicken curry holds a special place in my culinary memories, reminiscent of the bold and vibrant flavors of my travels in Southeast Asia. This dish is a fusion of traditional curry spices and aromatic herbs, creating a comforting and exotic meal that's perfect for a cozy dinner at home.

Recipe:

Ingrediens

• 1 tablespoon vegetable oil
• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 large bay leaves
• 2 tablespoons curry powder
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 teaspoons turmeric
• 1 teaspoon chili powder
• 1 pinch cayenne pepper, or to taste
• 1 quart chicken broth
• 1 (14 ounce) can coconut milk
• 1 (15 ounce) can diced tomatoes
• 1 cup water
• 2 tablespoons soy sauce
• 2 cups jasmine rice
• ¼ cup chopped fresh cilantro
• 1 cup diced bell peppers (assorted colors

Directions

1. Heat oil in a pot over medium-high heat. Add chicken and onion; cook and stir until chicken is browned and onion is soft, about 6 minutes. Continue to cook until any liquid is evaporated, 3 to 5 minutes. Add garlic, bay leaves, curry powder, cumin, coriander, turmeric, chili powder, and cayenne.
2. Cook, stirring occasionally, until spices are aromatic, about 3 minutes. Pour in broth, coconut milk, and diced tomatoes. Pour water into the coconut milk can, swirl, and pour into the pot. Stir in soy sauce; bring to a simmer. Reduce the heat to medium and simmer until flavors meld, about 25 minutes.
3. Increase the heat to medium-high and bring to a rapid simmer. Stir in jasmine rice; cook, stirring occasionally, until rice is tender, about 18 minutes. Check for doneness after 15 minutes.
4. Remove from the heat and discard bay leaves. Stir in cilantro and bell peppers. Cover and let rest for 5 minutes. Taste and season as desired.

Nutrition Facts

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