Chicken Curry

AuthorDawnaCategory

Yields4 Servings

 500 g Chicken ( all desired parts)
 3 cloves Garlic, minced
 1 pc Onion, chopped coarsely
 1 pc Bellpepper (Red or Green), chopped in squares
 350 g Cabbage; chopped in medium squares
 1 medium Carrots, chopped in thin oval
 1 tbsp Olive oil
 2 tbsp Soy sauce or Coco Aminos
 1 cup Coco Milk
 ½ cup water
 23 tsp Curry powder

1

In a large pan, heat oil in medium heat then fry chopped chicken until lightly browned and tender.

2

Slide the chicken at the side of the pan, saute garlic and onion until translucent then stir with the chicken.

3

Add curry powder, soy sauce then add the carrots , Lower the heat and cover then let it simmer for 4-5 minutes.

4

Put in the Cabbage and Coco milk and stir.

5

Add salt and pepper to taste, cover and let it simmer again for 5 minutes or until the meat and vegetables are tender.

6

Add the bellpepper, mix and cook for 2 minutes.

7

For thicker consistency, uncovered the pan and let all the excess liquids evaporate for few minutes or until desired, let the sauce reduce without overcooking.

8

Serve while it's hot.Enjoy!

Ingredients

 500 g Chicken ( all desired parts)
 3 cloves Garlic, minced
 1 pc Onion, chopped coarsely
 1 pc Bellpepper (Red or Green), chopped in squares
 350 g Cabbage; chopped in medium squares
 1 medium Carrots, chopped in thin oval
 1 tbsp Olive oil
 2 tbsp Soy sauce or Coco Aminos
 1 cup Coco Milk
 ½ cup water
 23 tsp Curry powder

Directions

1

In a large pan, heat oil in medium heat then fry chopped chicken until lightly browned and tender.

2

Slide the chicken at the side of the pan, saute garlic and onion until translucent then stir with the chicken.

3

Add curry powder, soy sauce then add the carrots , Lower the heat and cover then let it simmer for 4-5 minutes.

4

Put in the Cabbage and Coco milk and stir.

5

Add salt and pepper to taste, cover and let it simmer again for 5 minutes or until the meat and vegetables are tender.

6

Add the bellpepper, mix and cook for 2 minutes.

7

For thicker consistency, uncovered the pan and let all the excess liquids evaporate for few minutes or until desired, let the sauce reduce without overcooking.

8

Serve while it's hot.Enjoy!

Chicken Curry

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