893. Coconut Chicken Curry

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.

Ingredients:

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

Method:

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.

 صحة و عافية