Coconut Chicken with Peppers and Curry
This dish is so EASY to make. 6 ingredients and 1 hour or so of time is all you need. The flavor of Curry in a Hurry with coconut milk is awesome! This dish will impress anyone that you're cooking for. Most grocery stores will have a chicken that is already cut into 6-8 pieces. Make sure you get chicken with the bones still attached - they give more flavor to the dish. In this recipe below, I'm also going to tell you some of the health benefits of the ingredients used.
|PREP TIME||COOK TIME||TOTAL TIME|
|10 mins||1 hr 15 mins||1 hr 30 mins|
4-5 tsp. Curry in a Hurry
8 pieces of chicken, bone in
3 bell peppers, sliced 1/4" (any color pepper)
1 red onion, sliced 1/4"
5 plum/roma tomatoes, chopped
1 can coconut milk
3 TBSP coconut oil
1 TBSP Ghee (clarified butter), optional
1 cup brown rice
1 pinch of Saffron (optional)
Here is what you need for this recipe.
Preheat your oven to 400 degrees. First thing you should do is wash the chicken then pat it dry. Take 2-3 teaspoons of Curry in a Hurry and completely season the chicken, rubbing it all over. Cover it and let it sit while you are prepping the rest of your ingredients.
You can use any bell pepper you want for this recipe, but make it pretty and use different colors. However, if budget is a concern, just use green bell peppers - they are less expensive. Cut the pepper in half from bottom to top, remove the seeds then slice lengthwise into 1/4" strips.
Have you ever wondered why the green peppers are cheaper than the orange, yellow or red peppers? Time - that's why. The green bell pepper is picked early before the other colors develop. That means they are on the plant longer and need more resource to help them grow. So the farmers charge more for their time, water and fertilizers. Did you know that bell peppers are members of the nightshade family of vegetables, which includes tomatoes and eggplants. They have a HUGE amount of carotenoids which help fight cancer and heart disease.
Roughly chop the tomatoes. I used plum tomatoes in this recipe but you can use whatever tomatoes you have! Speaking of tomatoes - here is another little tidbit of information: tomatoes are one of the rare foods that get healthier for you when cooked. Google it! Next, cut the onion in half then slice it in 1/4" thick slices. More health facts - did you know that onions help increase our bone density and also help fight heart disease? Keep eating your onions.
Pull out your dutch oven or a large cooking pot with a lid. Place it over medium-high heat. Add the coconut oil and wait for it to get nice and hot. You want to hear the chicken sizzle when you put it in the pot. Depending on the size of you pot, place the the chicken in it and brown on all sides, working in batches until all pieces are browned. Cook for 5-7 minutes each side. Remove the chicken from the pot and place on a plate.
Using the same pot that you browned the chicken in, add the peppers, onions and 1 teaspoon of Curry in a Hurry. Reduce the heat to medium and saute for about 10 minutes. Add the tomatoes and then the chicken back into the pot.
Pour the can of coconut milk as well as the last teaspoon of the curry seasoning blend and the ghee. Bring the pot to a boil then reduce the heat to simmer and cook covered for 1 hour.
While the chicken is cooking you can make the rice. Take 1 cup of brown rice (or whatever rice you prefer), a pinch of Saffron, a dash of salt and 2 cups of water. Cook accordingly to the package of the rice you use. If you don't have any Saffron, use 1/2 teaspoon of Curry in a Hurry in the water instead.
Once the chicken is done, take a scoop of rice and place on a plate, then add as much chicken and peppers as you'd like. Enjoy!