Servings: 6
Ingredients
Chicken
- 3 lbs boneless, skinless chicken thighs
- 1 tsp. Paprika
- 1 tsp. Garlic powder
- ¼ tsp. Tumeric
- 1 tsp. Curry powder
- 2 Tbsp. Olive oil
- Salt and pepper
Curry
- 1 Tbsp. vegetable oil
- 1 White onion diced
- 1 Red bell pepper chopped
- 1 Tbsp. Ginger Garlic paste
- ¼ cup Red curry paste
- 1 can Light coconut milk
- ½ cup Chicken stock
- Green onion
- Lime
Instructions
- Make rice (preferably jasmine)!
Chicken
- Combine the chicken, paprika, garlic powder, turmeric, curry powder, and salt and pepper in a large bowl. Drizzle with olive oil and massage well.
- Heat oil in a high sided frying pan or Dutch oven on medium heat. Pan fry the chicken until done and golden brown, about 7 minutes each side.
- Remove chicken ans set aside.
Curry
- To the same pan, add the onion and bell pepper. Sauté for 3-4 minutes. Add the ginger-garlic and red curry paste, sauté for until fragrant, another minute or two.
- Add the coconut milk and chicken stock and bring to a boil. Reduce heat and simmer for two minutes.
- Assemble the rice, curry, and chicken; and garnish with green onion and lime.
Tried this recipe?Let us know how it was!