Easy Chicken Curry
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This chicken curry is tasty and so easy to do at home. Substitute the chicken with tofu and make it vegetarian/vegan. A delicious meal for the family.
Easy Chicken Curry
Rated 5.0 stars by 1 users
Category
Main
Servings
4
Cook Time
55 minutes
Ingredients
- cooking oil
- 5 cloves garlic minced
- 1 onion finely sliced
- 500g chicken thighs cut into cubes
- 2 tsp RoniB's Kitchen Extra Hot Garlic Chilli paste (add more if desired)
- 1 can coconut milk
- 1 aubergine cut in cubes
- 200g fine bean cut in half
- 1 red bell pepper cut in squares
- 200g chestnut mushrooms sliced
- fish sauce to taste (substitute with salt)
- crushed black pepper to taste
Directions
- Heat oil in a pan.
- Add garlic and onions until fragrant.
- Add the chicken and cooked until no longer pink.
- Mix in the garlic chilli paste making sure the chicken is coated well.
Add the aubergines, beans, bell pepper and mushrooms. Mix well. Cook for about 2 minutes.
- Add the coconut milk. Bring to boil then lower heat and simmer covered for about 30 minutes or until chicken is cooked.
- Season with fish sauce (if using) and crushed black pepper.
- Remove cover and reduce sauce to desired consistency. About 10 minutes.