How to make it

  • Make the curry paste.
  • In a skillet over medium heat, toast the cumin and coriander seeds until fragrant, stirring frequently to prevent burning. This should take 2-3 minutes.
  • Put the toasted seeds and all the other paste ingredients into a blender. Add 1-2 Tbsp of water to help the ingredients mix better. Process until smooth, scraping down the sides with a spatula as necessary. Set aside.
  • Prep the ingredients:
  • Cut the chicken breasts into cubes of approximately 1 in / 3 cm. Set aside in a prep bowl.
  • Wash and peel the potatoes. Cut into 1/2 in / 1 cm dice. Set aside in a second prep bowl.
  • Wash and trim the red pepper. Halve the pepper, cut each half into strips lengthwise, and then halve the strips cross-wise. Set aside in a third prep bowl.
  • Make the curry:
  • In a large skillet, heat the oil over high heat until it shimmers. Add the chicken, sprinkle liberally with salt, and saute just until the point no pink remains. Transfer the chicken pieces back into the prep bowl and set aside.
  • Reduce the heat to medium. Scrape in the curry sauce from the blender jar (be careful - it may splatter if the pan is too hot). Stirring constantly, cook until the liquid evaporates and only a fragrant, golden brown paste remains, 3-4 minutes.
  • Carefully pour in half a can of coconut milk and stir until the curry paste is dissolved.
  • Add the potatoes, the rest of the coconut milk, and the sugar. Heat until the coconut milk begins to bubble.
  • Reduce the heat to medium-low. Simmer until the potatoes are tender, 10-15 minutes.
  • Add the chicken, any accumulated juices in the bowl, and the red pepper. Stir to coat with curry sauce, and simmer 5 minutes, or until the chicken is just done.
  • Taste, adding more salt if desired.
  • If desired, garnish with basil before serving.
  • Pass jasmine rice alongside.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • Lynx73 8 years ago
    Question..... If I make this in advance is it just the paste I make or can I make the whole thing & store it in the fridge. If so do I just heat it through slowly for 30 mins, or what is the recommended process? Please help.
    Was this review helpful? Yes Flag
    " It was excellent "
    yentroc ate it and said...
    This was really good! I would add less salt next time. I halved the red chili pepper and added a little more sugar and carrots and it was PERFECT. I'll totally make it again.
    Was this review helpful? Yes Flag
  • processdenied 10 years ago
    Ponyo, you have your spices mixed. Coriander is the same as Cilantro not cumin. This recipe looks great. I'll be trying it after I get over the flu.
    Was this review helpful? Yes Flag
  • ponyo 10 years ago
    FYI! Coriander and cumin are the same thing....
    Was this review helpful? Yes Flag
    " It was good "
    maccrackalackin ate it and said...
    This was really good. Better then most curry chicken I've had in restaurants.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes