Malaysian Chicken Curry With Peppers Recipe

Name: Malaysian Chicken Curry With Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbls. vegetable oil; 1 3- to 3.5-pound chicken, cut into 8 pieces; 1/2 c. minced shallots (about 4 oz.); 4 tsp. curry powder; 1 med. tomato, finely chopped; 1/2 c. coconut milk; 2 tsp. paprika; 2 med. red bell peppers, cored, chopped; 3 jalapeno chilies, seeded, sliced; 2 tsp. fresh lemon juice

Servings: persons

3 tbls. vegetable oil
1 3- to 3.5-pound chicken, cut into 8 pieces
1/2 c. minced shallots (about 4 oz.)
4 tsp. curry powder
1 med. tomato, finely chopped
1/2 c. coconut milk
2 tsp. paprika
2 med. red bell peppers, cored, chopped
3 jalapeno chilies, seeded, sliced
2 tsp. fresh lemon juice

1
Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until golden on all sides, about 12 minutes. Transfer chicken to plate. Discard all but 1 tbls. pan drippings. Add shallots to skillet and saute until slightly softened, about 3 minutes. Add curry powder and stir until aromatic, about 30 seconds. Add tomato, coconut milk and paprika. Season with salt and bring to boil. Return chicken to skillet. Reduce heat to medium-low, cover and cook until chicken is tender, turning chicken and scraping bottom of skillet occasionally, about 25 minutes. Add peppers, jalapenos and lemon juice to skillet. Cover and cook until peppers are slightly softened, about 5 minutes longer. Arrange chicken on platter. Degrease pan juices, spoon sauce over chicken and serve.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tbls. vegetable oil, 1 3- to 3.5-pound chicken, cut into 8 pieces, 1/2 c. minced shallots (about 4 oz.), 4 tsp. curry powder, and more.

Yes, Malaysian Chicken Curry With Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Malaysian Chicken Curry With Peppers

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