Easy Chicken Curry

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Prep Time7

Cook Time25

Total Time32

Servings:

Author: Catherine McCord

Ingredients

1 tablespoon olive oil
1 small onion diced
1 clove garlic minced
1 red bell pepper seeded and cubed into 1 inch pieces
1 pound chicken breasts boneless, skinless and cubed
2 teaspoons curry powder
1 1/2 teaspoons kosher salt
2 tablespoons tomato paste
2 medium carrots peeled and sliced into coins
1 large russet potato peeled and cubed into 1 inch pieces
1 14 oz can light coconut milk
1/2 cup frozen peas

Instructions

Heat 1 tbsp of olive oil in a medium pot over medium heat and sauté the onions for 4 minutes. Add the minced garlic and bell peppers, sauté an additional minute.
Add the cubed chicken, sauté for 2 minutes, stir in the curry powder, salt, tomato paste, carrots and potatoes until they are all coated.
Pour in the coconut milk and stir to combine. Bring to a boil, cover and reduce heat to a simmer for 10 minutes.
Remove lid, add the frozen peas and simmer an additional 15 minutes.
Serve over rice.

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