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COCONUT MASALA CURRY with chicken and vegetables

Time: 45 minutes

Ingredients not provided: Vegetable or olive oil, and salt

Equipment required: Small pot, large pot or dutch oven, knife, and cutting board




Step 1: Cooking the rice

Place the rice, 1 and 1/4 cups of water and a pinch of salt into a medium sized pot and place over high heat.

Step 2: Cooking the rice, continued...

Once boiling, stir the rice and reduce the heat to low. Cover the pot and allow to simmer. Set a timer for 15 minutes. After 15 minutes, remove the pot from the heat and keep covered until ready to plate. Continue on to the next steps, while the rice is cooking.

Step 4: Cut the sweet potato

Cut the sweet potato into bite-sized pieces.

Step 5: Cooking the curry

-Heat a large pot or dutch oven over medium heat. Coat the bottom of the pan with vegetable or olive oil and sauté the onions and bell pepper for 3 minutes.

-After 3 minutes, add the cauliflower and sweet potato and cook for another minute.

-Add the masala curry sauce and coconut milk and mix together until full incorporated.

-Reduce the heat to low, cover and simmer for 20 minutes.

Step 6: Cooking the chicken

After the curry cooks for 20 minutes, add the diced chicken, stir and simmer for an additional 7-8 minutes.

Serve over the rice with the chopped cilantro and enjoy!



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