Return the cooked chicken to the skillet.
Add the sliced red bell pepper and frozen peas. Simmer for about 5 minutes, or until the vegetables are tender and the sauce has thickened slightly.
Season and Serve:
Taste the curry and adjust seasoning with salt and black pepper as needed.
Garnish with chopped fresh cilantro.
Serve:
Serve the curry hot over cooked rice or with naan on the side.
Tips:
For Extra Heat: Add a pinch of red pepper flakes or a chopped chili pepper to the spices if you like your curry spicier.
Vegetarian Option: Substitute chicken with chickpeas or tofu for a vegetarian version.
Creaminess: If you prefer a richer curry, you can add a bit more coconut milk or a splash of cream.
This Easy Chicken Coconut Curry is a simple yet flavorful dish that rivals any takeout option. With minimal prep time and a delicious result, it’s perfect for a quick weeknight dinner or a cozy weekend meal. Enjoy! 🍛🍗
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