Curry is such a broad term for a variety of stews from India, to Thailand, and more. Although no chicken curry can surpass my favorite, I do have a few here on MCW that are not only chicken based, but also vegan versions and seafood ones. The addition of coconut milk makes a curry magical to me. This colorful curry is a great weekday meal.See also: chicken tika masala, chicken coconut korma, vegan green pea curry, vegan chickpea curry, skinny shrimp curry, coconut shrimp curry, and of course my favorite delectable chicken curry.
450g chicken breast, cubed or sliced
1 thumb ginger, grated
1 lemon, zest and juice
1 Tbsp olive oil
1 tsp salt & pepper
1 red capsicum, large dice
1 green capsicum, large dice
1 yellow capsicum, large dice
1 large carrot, peeled, sliced
1 large onion, peeled, large dice
2 tsp Madras curry powder
1 1/2 cans of 400ml coconut milk
In a ziplock bag, put the chicken slices or cubes, grated ginger, grated lemon zest and lemon juice, olive oil, salt, and pepper; mix well.
Marinate the chicken for anything from 1 hour up to overnight in the fridge.
Saute the onion and carrots in another tablespoon or two of oil until just getting softened.
Add the marinated chicken and marination juices; saute.
Add the diced capsicums, give it a quick stir.
Add the coconut milk, bring to a simmer and let simmer uncovered for 10-15 minutes.
Serve with fluffy white rice.