Quick Chicken Curry

  

Soup and Chili

chicken  recipes

2 medium potatoes, peeled and cubed (optional)
2 – 3 tablespoons olive oil
1 large onion, chopped
1 large red bell pepper, chopped
3 or 4 cloves garlic, chopped

3 cups chicken broth or water (separated into 2 cups and 1 cup)
1 large bag frozen chopped carrots and green peas (mixed) or 1                    small bag of each
3 – 4 tablespoons curry powder
1 tbsp cumin
1 tsp cayenne pepper or red pepper flakes

salt & pepper to taste
2 cups cooked chicken, cubed or chopped ​
1 can coconut milk
2 lemons (juice and zest) 
2 tbsp capers (optional) 
½ cup chopped green onions (tops only)

cooked rice  Iif you use the potatoes, you may not want rice.)

1. Cook onions and chicken in olive oil over medium heat until onions become glassy and transparent.
2. Add broth, carrots, potatoes (optional), celery, and red pepper, and seasonings.   Cook until carrots and potatoes are just tender.
3. Add coconut milk, peas, garlic, lemon juice & zest, and capers.
4. Simmer very slowly over low heat for 10 to 15 minutes.
5. Serve over rice noodles, boiled potatoes, or rice.
6. Sprinkle the top with green onions, parsley or cilantro (or all three)!