Chicken Curry
with cauli-rice
Chicken Curry
chicken thighs, cut into strips
1 onion, thinly sliced
3 bell peppers, thinly sliced
garlic, minced
1 jar curry paste (4oz)
1 can coconut milk
1/4 c tomato sauce (optional)
s&p
chili flakes
cilantro
Season the chicken with the salt, pepper, and chili flakes. Drizzle EVOO onto a large skillet over medium high heat and throw in 1/3 of the garlic. Once fragrant add 1/2 the chicken and cook 10-15 minutes until all the pieces are cooked. Move those onto a plate and cook the remaining 1/2 chicken with another 1/3 of the garlic & set aside.
Add more EVOO and the remaining garlic to the same pan. Throw in the onion and let that cook for a few minutes. Then add the bell peppers. Let those wilt a bit. Create a hole in the veggies and add the curry paste to the center of the hole. Let the curry cook there for a few minutes until you can really smell it.
Then incorporate it into the veggies. Then add the tomato sauce and coconut milk.
Add the chicken back, close the lid, reduce the heat and let it simmer at least 20 minutes. I served with plain cauli-rice but jasmine rice would be way better!
