Tips for Experienced Cooks
To elevate the flavor profile, consider toasting your curry powder in a dry pan before adding it to the coconut milk. This will release its essential oils and deepen the flavor. Additionally, you could slightly reduce the coconut milk before adding it to the marinade to concentrate its taste, adding a richer dimension to the dish. For an infusion of extra flavor, marinate the chicken overnight in the refrigerator. Create a balanced dish by adding a hint of sweetness with a tablespoon of maple syrup or honey in the marinade to complement the heat from the curry.
Step 1: Marinate the chicken
In a large bowl, whisk together the coconut milk and curry powder. Add the chicken and toss to coat. Let marinate for at least 10 minutes.
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 lb chicken
Step 2: Cook the onion and garlic
In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes.
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
Step 3: Cook the chicken
Add the chicken and marinade to the skillet and cook until the chicken is browned on all sides, about 5 minutes.
- Chicken and marinade from Step 1
Step 4: Add the vegetables
Add the red bell pepper and frozen peas to the skillet and cook until the vegetables are tender and the chicken is cooked through, about 5 minutes.
- 1 red bell pepper, diced
- 1 cup frozen peas
Step 5: Finish the dish
Stir in the chopped cilantro and serve the curry over a bed of cooked basmati rice. Garnish with lime wedges, if desired.
- 1/4 cup chopped cilantro
- Cooked basmati rice
- Lime wedges (optional)
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless skinless chicken breast
Fresh Produce & Herbs
- 1 medium onion
- 1 whole red bell pepper
- 1/4 cup fresh cilantro
- 1 whole lime
Seasonings & Spices
- 2 cloves fresh garlic
- 2 tablespoons curry powder
Pantry Items
- 1 can coconut milk
- 1 tablespoon vegetable oil
- 2 cups cooked basmati rice
- 1 cup frozen peas