Chicken with vegetables and coconut milk
Description
The dish is prepared without unnecessary complications. This delicious chicken curry recipe with coconut milk is relatively low in fat, as it contains no butter, cream, or full-fat yogurt. All ingredients, except the chicken, are finely chopped in a food processor. The curry, with its rich aroma of Indian spices, pairs well with rice as a side dish. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Cut the chicken fillet into large cubes. Place the chicken in a slow cooker.
- 2
Step 2
2. Peel and halve the onion. Peel the garlic. Cut the bell pepper into 4 parts. Mix onion, garlic, bell pepper, tomato paste, coconut milk, salt, curry powder, and Indian spices in a food processor until smooth.
- 3
Step 3
3. Pour the sauce over the chicken, mix well, add dried chili peppers, cover with a lid, and simmer over low heat for 6 hours.
- 4
Step 4
4. One hour before completion, mix water and cornstarch until the starch is completely dissolved. Add the mixture to the curry and stir.
- 5
Step 5
5. Cover with a lid and simmer for the remaining time. Before serving, sprinkle with chopped cilantro. Serve the curry with fluffy rice.