Best Chicken Curry Recipe

Ingredients for Best Chicken Curry

• 1 pound boneless, skinless chicken thighs (diced), or 1 pound beef (diced)
• Chili Powder
• Curry Powder
• Ginger
• Paprika
• Garlic Cloves
• Onion
• Tomatoes
• Cilantro
• 2 tablespoons vegetable oil
• Bay Leaves
• Potato
• Carrot
• 1 (13.5 ounce) can full-fat coconut milk
• Sugar
• Salt
• Pepper
• 1/2 cup water

How to Make Best Chicken Curry

1. Finely chop 1 medium onion.
2. Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add 1 pound of boneless, skinless chicken thighs (diced) to the pan and cook for 6 minutes, until lightly browned. You can substitute 1 pound of beef if preferred.
4. Pour in 1 (13.5 ounce) can of full-fat coconut milk and 1/2 cup of water. Stir to combine.
5. Add the following spices and vegetables: 2 tablespoons Thai green curry paste, 1 red bell pepper (sliced), 1 green bell pepper (sliced), 1 cup broccoli florets, 1/2 cup bamboo shoots (canned, drained), 1/4 cup chopped cilantro, and 1 lime (juiced).
6. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Stir occasionally to prevent sticking.
8. Serve hot over steamed basmati rice. Garnish with extra cilantro and a lime wedge, if desired.