Spicy Coconut Curry Chicken Dish

A savory and aromatic dish with tender chicken pieces cooked in a flavorful coconut curry sauce with a hint of spice.

Ingredients

1 1⁄2	pounds boneless, skinless chicken thighs, cut into smaller pieces
1	can coconut milk
1	large green bell pepper, sliced
1	large white onion, sliced
1⁄4	cup cornstarch
2	tablespoons hot curry powder
2	tablespoons garlic powder
1	tablespoon tumeric
1	packet chicken bouillon
1	tablespoon peanut oil
	salt to taste
1⁄2	cup flaked coconut
2	tablespoons red pepper flakes in oil

Instructions

• 1. Begin by cutting the boneless, skinless chicken thighs into smaller pieces. Heat peanut oil in a large wok or saucepan. Add the chicken to the pan, sprinkle the hot curry powder, garlic powder, tumeric, and chicken bouillon over the pieces. Toss to evenly distribute the spices and cook over medium heat until the chicken is lightly browned.
  2. In a separate bowl, combine the coconut milk, cornstarch, a teaspoon each of hot curry powder, garlic powder, and tumeric, and a little salt. Whisk until well-blended and set aside.
  3. As the chicken is almost cooked (approximately 10-15 minutes), add the sliced green bell pepper, white onion, red pepper flakes in oil, and flaked coconut to the pan. Stir well and cook for an additional 5 minutes.
  4. Whisk the sauce mixture again, then pour it over the chicken and vegetables in the pan. Gently toss everything together to ensure the sauce coats all the ingredients. Cover and continue cooking over medium heat for 10 minutes, ensuring it does not stick. The sauce will thicken as it cooks, so monitor carefully. Maintain the crispness of the peppers. Avoid overcooking to retain the texture of the vegetables. Serve this delightful dish with steamed rice (saffron, white, or a combination of both), fresh sliced tomatoes, and stir-fried bok choy. Enjoy!

Jul 22, 2024