Chicken curry with coconut milk

Name: Chicken curry with coconut milk
Total time: 35 min
Ingredients: 600 g chicken breast, in bite-sized pieces; 2 tbsp rapeseed oil; 1 yellow onion, chopped; 2 cloves garlic, chopped; 1 tbsp ginger, grated; 1 ½ tbsp curry powder; 1 tbsp tomato paste; 400 ml coconut milk; ≈ 1 dl water; 1 cube chicken stock; 1 bell pepper, red, in pieces; salt, to taste; black pepper, to taste; 3 dl rice

A creamy, mild chicken curry with ginger and coconut milk – an everyday favourite the whole family eats.

35 minTime
21 minHands-on
4Portions
≈ 38 krper portion
680kcal per portion

Ingredients for 4 portions

600 gChicken breast, in bite-sized pieces
2 tbspRapeseed oil
1Yellow onion, chopped
2 clovesGarlic, chopped
1 tbspGinger, grated
1 ½ tbspCurry powder
1 tbspTomato paste
400 mlCoconut milk
≈ 1 dlWater
1 cubeChicken stock
1Bell pepper, red, in pieces
to tasteSalt
to tasteBlack pepper

On the side

3 dlRice

Method

Cut the chicken into bite-sized pieces. Chop the onion and garlic, grate the ginger and cut the pepper into pieces.
Brown the chicken in the oil in a large frying pan or pot over high heat until golden all over.
Lower the heat. Add the onion, garlic, ginger and curry powder and fry, stirring, for 2–3 minutes.
Stir in the tomato paste, coconut milk, water and stock cube. Add the pepper and bring to a boil.
Simmer the stew under a lid for 15 minutes, until the chicken is cooked through.
Cook the rice according to the package while the stew simmers.
Season with salt and pepper and serve with the rice.

The cost is estimated from Swedish grocery prices.

Chicken curry with coconut milk

Ingredients for 4 portions

On the side

Method

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