Simple Coconut Curry Chicken!!

Here's a quick Coconut Curry Chicken recipe.
I've never been one to follow exact recipe measurements and amounts, so bear with me while we take this...casually ^ ^

Start by dicing up a whole red onion. I try to keep most of the veggies about the same size. I'm no professional chef by any means-- so I won't be using words like "cut it on the bias". Hopefully "dice" is a common enough term :]

Cut a handful of baby carrots in half. Now, I'm big on substituting ingredients or omitting some if you really don't have any. But we eat with our eyes just as much as we eat with our taste buds-- so some carrots always bring some nice color to your plate.

Peel a medium sized potato and dice it approximately the same cube size as the onion and the carrots.

Most people like to use chicken breast, but I personally love dark meat. So here I took a package of chicken thigh meat on the bone and diced it up slightly bigger than my veggie pieces (since meat tends to shrink when cooked, duh!) Lightly season with salt and pepper. Preferably sea salt and fresh ground pepper.

Curry powder is extremely versatile. But if you do use curry powder instead of curry paste in this dish- remember to first mix in a little bit of water.

Heat about 2 tablespoons of oil in a frying pan on medium high heat. Stir fry the red onions first, letting it crackle in the oil and soaking the flavors in. Stir in the chicken and let it slightly brown. Coat both the chicken and the onions with the curry paste, adding some chicken stock if it gets too thick.

After the chicken browns for about 5 mins. Mix in the baby carrots.

Mix in the diced potatoes and completely mix through.

Add coconut milk and chicken broth until it jussst covers the meat and potatoes. Season with salt and pepper. If you like your curry spicy, this is also where you can add red pepper flakes, sriracha sauce, or any other form of spice you prefer-- THERE ARE NO SET RULES! :]

Cover your pan, turn the heat down to low-medium, and let it simmer for about 15 mins until the veggies are soft and the chicken is cooked through. Season with salt and pepper to taste. If you started cooking your rice in the beginning, it should be ready about the same time. Remember to let your rice sit in the steamer for at least 5-10 mins after it's done.


Here's the final product (in better picture quality :P )Sprinkle a bit of green onions or cilantro on top for taste AND COLOR! Like I said, even if you're eating by yourself-- presentation means a lot! The more you enjoy your own cooking, the more you will want to cook.

HAPPY COOKING! :D