HanaWong: I like [Chef John’s peanut curry chicken recipe](http://foodwishes.blogspot.hk/2015/09/peanut-curry-chicken-check-please.html?m=1), so I keep some of his methods and change a bunch of stuff to make it new. Since Chef John didn’t write his directions down, I wrote all of it myself. I hope my English is not too bad for this, ask if you want me to clarify anything.
**Coconut curry chicken with veggie**
*Spice blend*
* 1 teaspoons ground coriander
* 1 teaspoons ground cumin
* 1/2 teaspoon turmeric
* 1/2 teaspoon paprika
* 1/2 tablespoon kosher salt, plus more to taste
* 1/4 teaspoon cayenne
*INGREDIENTS FOR 2*
* some butter
* 400g of chicken thigh or breast, diced
* 125g of red & yellow bell pepper (green’s also fine)
* half an onion
* some brocoli (steamed) (optional)
* 150 ml of coconut milk
* 350 ml of chicken stock
**DIRECTIONS**
1. Mix the spices and divide them into 2 portions. Pour one portion onto the chicken and mix well. Marinate for at least half an hour.
2. Cut the bell peppers to small pieces. Doesn’t matter what size, but pick a size, stick with it. Cut the onion into large slices.
3. Grease a non-stick pot with butter. Turn on medium-high heat. Dump in all the chicken and start pan-frying them. Once all the sides are browned, put them on a plate and set it aside.
4. Turn on medium-high seat, dump the onion and bell peppers into the same pot. Using the remaining fat from the chicken in the pot, stir-fry the veggie until a bit soft. Then pour in chopped garlic and the remaning spice blend. Sauté for a minute and pour in chicken stock.
5. Once the stew is bubbling, pour in the coconut milk and the browned chicken. Give it a stir and turn to low heat. Let it simmer for 5-10 minutes (depends on the thickness you want). Give it a stir every now and then.
6. Serve with white rice. Put some brocoli on the side if you want.
Mangod77: I loe Chef John. He is my all time favorite instructional chef
mandaiiii: Did you just replace the peanut butter/ketchup he calls for in his recipe with coconut milk essentially?
bobcatscratch: Looks delicious but the broccoli is overdone. Stick it in the oven with some garlic and olive oil next time and it will be crispy rather than mushy.
2grim1: Would this particular recipe go well with chickpeas??
justec1: I made this tonight. I didn’t have any paprika on hand so I used a pinch extra cayenne. I’ll say it’s a keeper. Thanks!
Next time, I will probably dice the onions smaller as I didn’t care for the texture of the onions so large, but that was just me.
lonewolf52: What’s your total cook time on this dish? Doesn’t seem like much time to develop flavour like a traditional curry….
I mean ingredients sound great and presentation looks good just curious is all
Terpsichorus: Looks and sounds great. This is the kind of recipe I like to see because it’s uncomplicated with easily obtainable ingredients. Thanks – will be making it this week.
TheTrollDownUnder: I’ll need to show this to my wife. She make us chicken curry last week and it was Terrible!!!
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