Coconut Chicken Curry with Chicken Thighs & Bell Pepper over Basmati Rice
A flavorful homemade curry for dinner can be just as easy as a grilled cheese or quick stir-fry, and this recipe is perfect proof. Juicy diced chicken thighs are seared until browned, then coated in tomato paste, chili flakes, and aromatic spices and simmered in creamy, nutty, mildly sweet coconut milk. It’s all finished with tender bell pepper, then spooned over steamy basmati rice for soaking up every last drop of curry.
Allergens: Milk, Tree Nuts
* Please be aware that while every effort has been made to identify allergens in all recipes, it is your responsibility to review the ingredients and make substitutions to meet your dietary needs and allergies. Feel electric are not responsible for any illness resulting from a lack of adherence.
Serves2CourseDinnerCook25 minsTotal Time25 minsDifficultyEasy
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