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Ingredients
- 1 kg chicken, cut into serving pieces
- 400 g potatoes (about 2 medium), peeled and cut into bite-sized pieces
- 300 g carrots (about 2 medium), peeled and cut into bite-sized pieces
- 250 g bell peppers (about 2–3 medium), sliced
- 600 ml coconut milk
- 500 ml water
- 25 g ginger (about 1 thumb-sized piece), sliced
- 15 g garlic (about 4 cloves), minced
- 20 g onion (about ¼ medium onion), sliced
- 1½ Tbsp curry powder
- 1 Tbsp turmeric powder
- 2 tsp chicken powder
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- 4 Tbsp cooking oil
- 2 Tbsp cornstarch mixed with 2 Tbsp water (optional, for thickening)
- Sugar, to taste (optional)
How to Make It
- Cut the chicken into serving pieces.
- Peel the potatoes and carrots, then cut them into bite-sized pieces.
- Slice the bell peppers, onion, ginger, and garlic.
- Heat the cooking oil in a large pan or pot over medium heat.
- Pan-fry the potatoes and carrots until lightly browned, then remove and set aside.
- In the same pan, sear the chicken pieces until lightly browned on all sides, then remove and set aside.
- Sauté the ginger, garlic, and onion until fragrant and softened.
- Return the chicken to the pan.
- Add the curry powder, chicken powder, salt, and black pepper, then stir until the chicken is evenly coated.
- Pour in the water and add the bay leaves.
- Cover and simmer over low to medium heat for 20–30 minutes, or until the chicken is nearly tender.
- Pour in the coconut milk and stir gently to combine.
- Return the potatoes and carrots to the pan.
- Add the bell peppers and turmeric powder, then mix until evenly combined.
- Continue simmering uncovered until the chicken and vegetables are fully cooked and the sauce has slightly reduced.
- For a thicker sauce, gradually stir in the cornstarch slurry and simmer until the desired consistency is reached.
- Season with additional salt, black pepper, and sugar, if using.
- Serve hot and enjoy.
Kubo Tips
- Pan-frying the potatoes and carrots first helps them hold their shape and adds extra flavor.
- Searing the chicken before simmering gives the curry a richer, deeper taste.
- Simmer the curry gently after adding the coconut milk to keep the sauce smooth and creamy.
- Add the bell peppers near the end of cooking so they stay slightly crisp and vibrant.
- Use the cornstarch slurry only if you prefer a thicker curry, as reducing the sauce naturally also thickens it.