0
Mr. Foo: Quick Chicken Curry

Ready to use those spices sitting in the back of your cabinet? We’re shaking things up with this recipe for Quick Chicken Curry. You can have a dish that’s full of flavor on the table in about 30 minutes and your whole gang’ll be saying, “OOH, IT’S SO GOOD!!” 

What You’ll Need

  • 1 (12-ounce) jar roasted red peppers, drained
  • 1/2 cup chopped onion
  • 1 cup chicken broth
  • 1/2 cup coconut milk
  • 2 teaspoons curry powder
  • 1 (15-ounce) can chick peas, drained
  • 1 cup grated carrots
  • 3/4 pounds boneless, skinless chicken thighs

What to Do

  1. In a blender or food processor, combine red peppers, onion, broth, coconut milk, and curry powder. Process or puree until completely smooth. Place sauce in a large, deep skillet.
  2. Over medium-high heat, bring sauce to a simmer, then stir in chick peas and carrots. Place chicken thighs in sauce, being sure tops are covered. Reduce heat to maintain a simmer and cook, uncovered, 20 to 25 minutes, or until no pink remains in the chicken. Serve topped with sauce.

Mr. Food Test Kitchen Tip!

  • When using coconut milk, a common question that comes up is whether or not it’s the same as cream of coconut. The answer is that they are NOT the same; cream of coconut is sweetened and much thicker. Cream of coconut is most often used in desserts and mixed drinks.

Leave a Reply

Your email address will not be published.