Easy Boneless Chicken Curry Recipe With Coconut Milk
This recipe for Boneless Chicken Curry is a quick and tasty way to enjoy your favorite Indian restaurant dish at home. With just a few common ingredients that can be found at your local grocery store, you can create a satisfying and impressive dish in no time. Simply follow a few easy steps, and you'll have a delicious meal that's sure to please.
Ingredients
- 2 tablespoons of oil
- 1 onion small diced
- 3 cloves garlic minced
- 2 red peppers thinly sliced
- 1 lb. chicken cutlets cut in 1/2 inch cubes
- Salt and pepper to season
- 1 can light coconut milk or full fat for an even richer broth!
- 2 large potatoes finely diced
- 2 large heads cauliflower cut into florets
- 1 1/2 cups vegetable stock
- 1 cup frozen corn
- 1 large bay leaf
- 2 teaspoons salt or more as needed
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
Instructions
- Heat oil in a large pot and add the onions, garlic, and peppers on medium heat. Continue mixing around until vegetables have softened, about 5 minutes.
- Add the chicken pieces and season with salt and pepper.
- Cook for 3-4 minutes until somewhat cooked through and then add remaining ingredients.
- Bring to a boil, then lower to a simmer. Cook covered on medium-low heat for 25 minutes.
- Season with additional salt and black pepper, and serve over rice, quinoa, or with naan bread!