1 tablespoon vegetable oil ▢½ yellow onion, diced ▢2 cloves minced garlic minced ▢1 pound chicken breasts cut into 1-inch cubes ▢3 carrots cut into ¼-inch slices ▢2 russet potatoes peeled and cut into 1-inch cubes ▢3 tablespoons yellow curry powder ▢1½ tablespoons red curry paste ▢1 (14-ounce) can full-fat coconut milk ▢3 cups low-sodium chicken broth or vegetable broth ▢2 tablespoons brown sugar or coconut sugar ▢1 teaspoon fish sauce
Add oil to a large skillet preheated to medium heat. Stir the onion into the heated oil and cook for two minutes. Cook the garlic for thirty seconds.
Brown the chicken for approximately three minutes per side. Carrots and potatoes are added and cooked until faintly browned.
Fish sauce, coconut milk, bouillon, and sugar are whisked in. Simmer, covered or uncovered, the potatoes and carrots for twenty minutes, or until tender.
If desirable, remove from heat and serve with rice while garnished with cilantro.
Delicious coconut curry chicken is packed with flavor! Serve with rice or bread for a perfect chicken curry meal.
Calories: 286kcal, Carbohydrates: 27g, Protein: 28g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 64mg, Sodium: 186mg, Potassium: 822mg, Fiber: 4g, Sugar: 7g, Vitamin A: 5765IU, Vitamin C: 8mg, Calcium: 84mg, Iron: 4.1mg