Ingredients

The following ingredients have 4 Servings
  • 2-2½ pound (1-1¼kg) boneless, skinless chicken thighs, (chopped into bite-sized pieces)
  • 1 teaspoon (2.3g) white pepper, (optional)
  • 2 tablespoons olive or canola oil
  • 1½-2 tablespoons (6.3g) curry powder
  • 1 medium onion, (diced)
  • 2 teaspoons garlic, (minced)
  • 2 teaspoons fresh thyme, (minced)
  • ½ teaspoon paprika
  • ½ cup (236ml) coconut milk
  • 1 teaspoon tomato paste
  • 2 cups (473ml) chicken broth, (or more (can replace with water))
  • 1 pound (454g) potatoes, (peeled and cut in medium pieces)
  • 12 ounces (340g) carrots and green pepper, (sliced)
  • 2-3 tablespoon parsley, (chopped)
  • Salt to taste

Instruction

  • Season the chicken with salt and pepper and set aside.
  • In a large, deep pan, heat oil over medium heat until hot, and then add the chicken. Sauté for about 3-5 minutes or until slightly brown.
  • Add curry powder and onions, followed by minced garlic, thyme, and paprika. Stir for about five minutes, allowing the flavors to blossom.
  • In the same pan, pour in the coconut milk and tomato paste. Continue cooking for two more minutes, then add 2-3 cups of chicken broth or water. Season with salt and pepper to taste and cook for about 15 minutes.
  • Next, add the potatoes and carrots. Cook until potatoes are tender, seven minutes or so.
  • Add the sliced bell pepper and cook for another two minutes.
  • Finally, add the chopped parsley.
  • Adjust the sauce thickness with broth or water and the salt to your preference. Serve and enjoy!