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  • 2servings
  • 20minutes
  • 607calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 potato, cubed

  2. 1/2 pound chicken thighs, cut into pieces

  3. 2 tablespoons vegetable oil

  4. 1 green bell pepper, seeded and cubed

  5. 1 small onion, chopped

  6. 1/2 cup coconut milk

  7. 5 tablespoons curry sauce

  8. 1/2 teaspoon salt

  9. 1 cup water, divided

  10. 1 teaspoon cornstarch

Instructions Jump to Ingredients ↑

  1. Place cubed potatoes in a microwave-safe dish and heat in the microwave on High for 5 minutes.

  2. Heat oil in a large skillet over medium heat. Place chicken in oil and cook to brown. Then stir in green peppers and onions; cook about 4 minutes. Stir in potato, coconut milk, curry sauce, salt, and 3/4 cup water.

  3. Mix together cornstarch and 1/4 cup water. Stir into skillet, and simmer 10 minutes.

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