Madagascar Coconut Curry

local_grocery_store Ingredients

• 500g Chicken breast, cut into bite-sized pieces
• 400ml Coconut milk
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 1-inch piece Ginger, grated
• 1 Red bell pepper, sliced
• 1 Carrot, sliced
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1 teaspoon Coriander, ground
• 1/2 teaspoon Salt
• 2 tablespoons Vegetable oil
• for garnish Fresh cilantro, chopped

restaurant_menu Method

1. 1.Heat vegetable oil in a large skillet or wok over medium heat.
2. 2.Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
3. 3.Add the chicken pieces to the skillet and cook until browned on all sides.
4. 4.Stir in the curry powder, turmeric, cumin, coriander, and salt. Cook for another minute to toast the spices.
5. 5.Pour in the coconut milk and bring to a simmer. Add the sliced red bell pepper and carrot. Cook for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
6. 6.Serve the Madagascar Coconut Curry over steamed rice and garnish with fresh cilantro.
7. 7.Enjoy the explosion of flavors from the exotic island of Madagascar!

lightbulb_outline Tips

• chevron_rightFor a vegetarian version, replace the chicken with tofu or your favorite vegetables.
• chevron_rightTo make it spicier, add a chopped chili pepper or a dash of hot sauce.
• chevron_rightDon't forget to taste and adjust the seasoning before serving.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.