Recipe of Coconut Curry Chicken

Ingredients:

• 1 ½ lbs boneless chicken thighs, cut into bite-sized pieces
• 2 tbsps coconut oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsps curry powder
• 1 tsp turmeric
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsps tomato paste
• 1 red bell pepper, sliced
• 1 cup green peas
• salt and pepper to taste
• fresh cilantro for garnish
• cooked rice for serving

Instructions:

• In your SENSARTE Nonstick PASCA Sauce Pan, heat coconut oil over medium heat. Add chopped onions and sauté until softened.

• Add minced garlic and grated ginger to the pan, stirring until fragrant.

• Place the chicken pieces in the pan and cook until browned on all sides.

• Sprinkle curry powder and turmeric over the chicken, stirring to coat evenly.

• Pour in the coconut milk, chicken broth, and add tomato paste. Stir well to combine.

• Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld and the chicken to cook through.

• Add sliced red bell pepper and green peas to the curry. Cook for an additional 5-7 minutes until the vegetables are tender.

• Season with salt and pepper to taste and garnish with fresh cilantro. Serve the Coconut Curry Chicken over cooked rice and enjoy this flavorful and comforting dish!