What’s a basketball player’s favorite meal? … Steph Curry. (I’ll let you take that one to the dinner table, free of charge.)
Anywho, this yummy delicious curry is chalk full of flavor. Of course you can always add a lil spice like fresh pepper or red chili flakes to help pack more of a punch. I’m a total chicken (no pun intended) when it comes to spice. Meanwhile, my husband? He says food isn’t good unless he’s sweating while eating it. (A psychopath, I know.)
The coconut milk helps too for those who are more on the dairy free side (God bless!). Also who knew curry could be pretty simple?? I got it down to three steps and prep-wise, the veggies take the most time to dice. We even double batch this bad boy to have for meal prep for the week too (Meal prep curry?? Absolutely.)
CURRY UP ALREADY… HERE WE GO…
THE GOODS – Ingredients:
For the Chicken
- 1 ½ tablespoon veggie oil
- 1 lb skinless chick (I like tenderloin instead of breast)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ¼ teaspoon ground coriander
- Salt and pepper to taste
For the Coconut Sauce
- 1 red pepper (chopped)
- 1 yellow pepper (chopped)
- 1 medium yellow onion (minced)
- 3 cloves garlic (fresh, minced)
- 1 can of water chestnuts
- 1 large russet potato (diced)
- 1 large carrot (diced)
- 1 tomato (half of a large tomato or whole medium, minced)
- ½ teaspoon ground paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Salt and pepper to taste
- ¼ cup unsweetened shredded coconut
- 1 can unsweetened canned coconut milk (room temperature)
- 2 bay leaves (dried or fresh)
- Cilantro (for topping)
THE ACTION – Instructions:
- Cook the chicken. Add oil to a skillet over medium heat. While oil is heating, season the chicken (paprika, cumin, coriander, salt/pepper). Cook chicken on skillet until golden (about 5-6 minutes), flip and cook until golden again (about 4-5 minutes), then remove from the skillet and set aside.
- Make the coconut sauce. In that same skillet (hello, fewer dishes!), add a little more oil and toss in the onion, red and yellow pepper, potato, carrot, garlic, and tomato. Season with paprika, cumin, coriander, salt, and pepper. Sauté everything until softened and super fragrant (about 2-3 minutes)
- Add shredded coconut and water chestnuts, stir, and saute until fragrant (about 2-4 minutes). Lower the heat to medium low, pour in the coconut milk and mix. Add the chicken back in and make sure it’s evenly coated with the sauce. Then, add bay leaves, and simmer over low medium heat until the sauce has thickened (about 10-15 minutes). Taste and adjust spices if desired. Serve with some rice, cilantro, lime, and even do some avocado.
THE END RESULT:
You did it! I bet the aroma is filling your kitchen as we speak. Enjoy this flavorful dinner for you and the fam that you’ll be raving about all week! Bonus points if you eat this with chopsticks because, obviously, that makes it taste better. If you try this recipe, let me know how you like it in the comments or tag me on Pinterest! I’d love to see your curry masterpiece. *chef’s kiss* 👩🏻🍳
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