Coconut Curry Chicken

Dang Skippy this is a YUMMY recipe!

Chicken Curry
  • 3 teaspoon(s) vegetable oil
  • 12 ounce(s) skinless, boneless chicken-breast halves, cut into 1-inch chunks (2 chicken breasts)
  • 1 medium potato cut into small cubes
  • Salt
  • 1 medium (6 to 8 ounces) onion, thinly sliced
  • 1 medium (6 to 8 ounces) red pepper, thinly sliced
  • 1 1/2 teaspoon(s) (from about 1/2 chile) minced jalepeño chile
  • 2 teaspoon(s) grated peeled fresh ginger
  • 2 clove(s) garlic, crushed with press
  • 2 tablespoon(s) curry powder (We like a strong flavor, for a milder flavor use 1 TBS)
  • 1 can (14oz) light coconut milk


1. In 10-inch skillet, heat 3 teaspoons oil on medium-high until hot. Put in potato cubes and let them turn a little crispy (about 2-3 minutes) Toss in onion and chicken. Sprinkle with 1/4 teaspoon salt; Cook 3 to 4 minutes or until golden, stirring occasionally so the onion is softened.

2. To same skillet, Stir in pepper, jalapeño, ginger, and garlic; cook 1 minute or until fragrant, stirring. Stir in curry powder; cook 1 minute longer. Stir in coconut milk, scraping up any browned bits from bottom of skillet.

3. Put a lid on your skillet and let it simmer for 15-20 minutes. Stir occasionally.

Serve this over white or brown rice or couscous.