Goof Proof Coconut Curry Chicken

So easy to make, yet so darn tasty. Guaranteed to please. Serve over steamed rice, or you can make a simple fried rice with any leftover coconut milk. Just pan fry with 2 eggs, mix in 4 cups cooked rice, then half cup coconut milk, and a pinch of salt.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 607 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons vegetable oil
• 1 teaspoon cornstarch
• 1 small onion, chopped
• 1 potato, cubed
• ½ cup coconut milk
• 1 cup water, divided
• 1 green bell pepper, seeded and cubed
• ½ pound chicken thighs, cut into pieces
• 5 tablespoons curry sauce

Recipe Instructions

Step 1

Place cubed potatoes in a microwave-safe dish and heat in the microwave on High for 5 minutes.

Step 2

Heat oil in a large skillet over medium heat. Place chicken in oil and cook to brown. Then stir in green peppers and onions; cook about 4 minutes. Stir in potato, coconut milk, curry sauce, salt, and 3/4 cup water.

Step 3

Mix together cornstarch and 1/4 cup water. Stir into skillet, and simmer 10 minutes.