Ingredients
- 1 Tbsp olive oil
- 1 small onion, diced
- 1 garlic clove, minced
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 lb boneless, skinless chicken breasts, cubed
- 2 tsp curry powder
- 1½ tsp kosher salt
- 2 Tbsp tomato paste
- 2 medium carrots, peeled and sliced into coins
- 1 large russet potato, peeled and cubed (1-inch pieces)
- 1 (14-oz) can light coconut milk
- ½ cup frozen peas
Instructions
Heat olive oil in a medium pot over medium heat.
Cook onions for about 4 minutes, until softened. Add garlic and bell pepper and cook 1 more minute.
Add cubed chicken and cook for 2 minutes.
Stir in curry powder, salt, tomato paste, carrots, and potatoes, tossing until everything is coated.
Pour in coconut milk and stir well. Bring to a gentle boil, then cover and reduce heat to a simmer for 10 minutes.
4. Finish CookingRemove lid, add frozen peas, and simmer another 15 minutes until vegetables are tender and sauce thickens slightly.
Serve warm over rice.
Notes
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Cut vegetables evenly so they cook at the same rate.
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Simmer uncovered at the end to thicken the sauce naturally.
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Add a splash of water or broth if curry becomes too thick.
Shortcut Option:
Use pre-cut vegetables or rotisserie chicken (add during final simmer).
Upgrade Move:
Finish with a squeeze of lime or fresh cilantro for brightness.
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Stores well in the fridge for 3–4 days.
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Freezes beautifully for up to 2 months.
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Flavors deepen overnight — great for leftovers.
