Chicken Pepper Curry

February 21, 2020

Chicken Pepper Curry


  • 2 Tbsp extra virgin olive oil 
  • 8-10 chicken thighs-bone in, skin on
  • 1 medium onion, chopped
  • 7-8 cloves garlic, minced
  • 3 Tbsp yellow curry powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander (optional)
  • 1 lb baby potatoes, halved. (or 4-5 medium sized potatoes, cubed)
  • 1 cup chicken stock
  • 1-400ml tin coconut milk
  • 10-12 small white mushrooms, chopped
  • 1 red bell pepper, chopped 
  • salt and pepper to taste
  • fresh cilantro (optional)
  • red pepper flakes (optional)


  1. In a large pan, heat olive oil on medium-high heat. 
  2. Brown chicken thighs on both sides. add onion and cook until translucent (about 5-7 mins)
  3. Add garlic and spices and cook until fragrant. turn the heat down to medium.
  4. Add chopped baby potatoes, and cover with chicken stock and coconut milk. Stir to combine everything, and let simmer for about 15 minutes.
  5. Add chopped white mushrooms, and red pepper to the pot and continue to cook for an additional 10 minutes. 
  6. Season with salt and pepper to your liking. Serve over cauliflower rice, zucchini noodles or just on its own! top with fresh cilantro and red pepper flakes.

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