Mr. Food: Quick Chicken Curry - KoamNewsNow.com

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Site staff

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What You’ll Need

  • 1 (12-ounce) jar roasted red peppers, drained
  • 1/2 cup chopped onion
  • 1 cup chicken broth
  • 1/2 cup coconut milk
  • 2 teaspoons curry powder
  • 1 (15-ounce) can chick peas, drained
  • 1 cup grated carrots
  • 1 3/4 pounds boneless, skinless chicken thighs

What to Do

  1. In a blender or food processor, combine red peppers, onion, broth, coconut milk, and curry powder. Process or puree until completely smooth. Place sauce in a large, deep skillet.
  2. Over medium-high heat, bring sauce to a simmer, then stir in chick peas and carrots. Place chicken thighs in sauce, being sure tops are covered. Reduce heat to maintain a simmer and cook, uncovered, 20 to 25 minutes, or until no pink remains in the chicken. Serve topped with sauce.

Mr. Food Test Kitchen Tip!

  • When using coconut milk, a common question that comes up is whether or not it’s the same as cream of coconut. The answer is that they are NOT the same; cream of coconut is sweetened and much thicker. Cream of coconut is most often used in desserts and mixed drinks.
  • If you enjoy curry as much as we do, you’ll wanna try our Lamb Curry for another tasty meal!
  • For more tasty Indian dishes, try our Easy Butter Chicken, our Tandoori Chicken, or our Vegetable Chickpea Curry!


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