chicken curry
Prepare time: 10 min
Cook: 40 min
Ready in: 50 mins


1 1/2 lbs skinless, boneless chicken, cubed about 1/2 inch
4 green onions, chopped 1/4 inch
4 cloves garlic, minced
1″ pc fresh ginger, peeled and grated
1 (450 ml) can diced tomatoes
2 cups grape tomatoes, halved
1 (400 ml) full-fat canned coconut milk
2 Tbsp mild curry powder
1 tsp ground turmeric
1 tsp red curry paste
1 red bell pepper, diced
1 tblsp butter
1 tblsp olive oil

Basmati Rice, for serving
¼ cup fresh cilantro, finely chopped

1. Heat the oil and butter on med low in large pan. Add onions, red pepper, grape tomatoes, curry paste and spices. Stir and simmer for 5 mins.

2. Add chicken, stir and simmer another 5 mins. Add diced tomatoes and coconut milk. Stir, cover, turn to low and simmer for 30 minutes.

3. Meanwhile after 20 minutes prepare basmati rice.

4. Plate rice and scoop curry on top. Garnish with cilantro.

Bon Appetit!