Ingredients
- 3 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- ½ teaspoon grated fresh ginger
- ¼ teaspoon garlic salt
- 4 skinless, boneless chicken breast halves
- 3 tablespoons curry powder
- 1 teaspoon chicken bouillon granules
- 1 teaspoon ground thyme
- 2 cups water
- 1 potato, cubed
- 1 green bell pepper, chopped
Why This Recipe Is So Loved
This dish combines rich, creamy coconut milk with tender chicken and fragrant spices, creating a comforting and flavorful meal. The blend of savory and slightly sweet flavors makes it a family favorite that’s both satisfying and easy to prepare.
Pro Cooking Tips
- Use fresh coconut milk for a creamier and more authentic taste.
- Simmer the curry gently to allow the flavors to meld without overcooking the chicken.
- Add vegetables like potatoes or carrots for extra texture and nutrition.
- Simmer the curry gently to allow the flavors to meld without overcooking the chicken.
- Add vegetables like potatoes or carrots for extra texture and nutrition.
Step 1
Gently heat some olive oil in a saucepan over medium-high heat. Once the oil is hot, toss in the onion, garlic, ginger, and a pinch of garlic salt, stirring everything together. Add the chicken breasts to the pan and sprinkle in the curry powder, cooking until the chicken turns white, which should take about 5 minutes. Next, crumble in the chicken bouillon and add a few sprigs of thyme for flavor.
Step 2
Pour in enough water to cover the chicken, then add the potatoes. Let everything simmer gently until the potatoes are tender, around 10 minutes. Finally, stir in the green bell pepper and cook for another 5 minutes to soften it slightly without losing its crunch. Once everything is cooked through and flavorful, it’s ready to serve!
Serving Ideas
Serve this curry over steamed white rice or garlic fried rice to soak up the delicious sauce. It also pairs well with a side of steamed vegetables or a simple green salad to balance the richness of the dish.
Storing Food Safely
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to maintain the creamy texture. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.
