Creamy Coconut Curry with No Tomato
Indulge in the velvety goodness of this tomato-free curry, boasting a delicate balance of aromatic spices and rich coconut cream. Tender chicken, vibrant bell peppers, and hearty potatoes create a harmony of flavors that will leave you craving more!
ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon chili powder (adjust for desired spiciness)
- 1 teaspoon garam masala
- 1 cup coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 medium potatoes, peeled and cubed
- Salt and pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
In a large skillet, heat oil over medium heat. Sauté the onions, garlic, and ginger until fragrant and golden brown.
- 2.
Add the chicken to the skillet and cook until browned.
- 3.
Stir in the cumin, coriander, turmeric, chili powder, and garam masala, cooking for an additional minute.
- 4.
Pour in the coconut milk and chicken broth, combining well. Bring the mixture to a gentle simmer.
- 5.
Add the bell peppers and potatoes, then cover and cook for 15-20 minutes or until the potatoes are tender.
- 6.
Season with salt and pepper to taste. Garnish with fresh cilantro.
- 7.
Serve hot with steamed rice or naan bread.
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