HOW TO COOK CHICKEN CURRY
Pan-fry the potatoes and carrots until lightly browned to keep from falling apart when added to the stew. I also like to briefly saute the bell peppers as it draws out their natural sweetness. This recipe calls for bone-in chicken parts for a more robust flavor but it would work on cubed boneless chicken breast or thigh meat as well. For a smooth and creamy sauce, do not bring to a rapid boil and cook in a gentle simmer lest the coconut milk curdles and separates. Once the curry powder is added in, give the sauce a few minutes to slow cook to allow the spices to release their flavors. Prefer a thicker consistency? Simmer uncovered so the excess liquid will evaporate quickly and the sauce to reduce without overcooking the meat and vegetables.