Bell pepper (red)
Curry (of course)
To begin, clean the chicken of any unwanted fat around it. Since it’s already skinless it’s a lot easier to do so. Cut it into little reasonable chunks, season with some onions, garlic, salt, maggi,
Let that simmer together for about 10 mins, I usually don’t put in any water with the chicken.
Next you add in the red potatoes, washed and diced of course.
Pour in your diced carrots, and the diced peppers which you can cut as you’d prefer.
Let all that cook together for another 10-15 mins or use your general discretion.
Next you take out the chicken from the mix and pour in the coconut milk, cook all together until the potatoes are properly cooked.
Some more curry may be added if you don’t have your desired colour. Curry paste can also be used as well. Cutting the potatoes into smaller pieces, help to cook them faster and the vegetables don’t get over cooked.
Finally, add chicken back to your pot and the fresh parsley, your cooker should be on low heat for a few more mins.
Your Curry Chicken is ready to serve and with Basmati rice and the contrast is amazing!!!!!
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