Micronesia 2017 - Recipes

MICRONESIAN CHICKEN CURRY

Serves 4

INGREDIENTS:
1 
lb. of chicken, cut to pieces (boneless, skinless chicken thighs work well)
2–3 
potatoes, quartered
2–3 
carrots, cut into small pieces
1 
big red bell pepper, cut into 1x1 cubes
1 
big green bell pepper, cut into 1x1 cubes
2 
medium onions, chopped
1 
garlic clove, minced
1 
T ginger, chopped
2 
cups coconut milk (I used light and added a little extra)
2–3 
tablespoons curry powder
1 
teaspoon chili powder (optional) or 1 teaspoon minced chili (optional)
4 
tablespoons cooking oil
Salt and pepper

INSTRUCTIONS:
1. In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside.
2. In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.
3. Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
4. Add potatoes, carrots, and red and green bell peppers and continue to simmer for another 5 minutes or until soft.
5. Add salt and pepper to taste.
6. Serve hot with steamed rice.

www.food.com/recipe/micronesia-coconut-chicken-curry

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