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Ingredients

  • 7-8 pcs chicken legs chicken breast is ideal
  • 1/2 cup sweet mini peppers sliced
  • 1-1/4 cup potatoes chopped
  • 3 pcs white mushrooms cut into quarters
  • white onion chopped
  • 2 cloves of garlic minced or chopped
  • 1 tbsp ginger cut in strips
  • 250 mL coconut milk
  • 1 tsp coconut sugar
  • 1/2 tsp red curry
  • 1/4 cup tomato paste
  • cilantro
  • himalayan salt
  • pepper
  • extra virgin olive oil
  • Udon noodles

Instructions

HOW TO COOK THE UDON NOODLES:

  1. -Boil 6 cups of water

    -Add the udon noodles

    -Cook for 3 minutes for al dente

    -Drain

    -Run through cold water

    -Set aside

COCONUT CHICKEN CURRY:

  1. Start with olive oil in the pan over medium heat.

    Add the garlic, onions, and ginger. Sautee until semi-brown.

    Add the chicken and sear for 5 min on each side.

    Put in the potatoes and cook for about 5 minutes.

    Add the tomato paste and coconut milk.

    Cover for about 10-15 minutes.

    Add the mushrooms and peppers.

    Cover the pot for a few minutes until the veggies are cooked to your preference.

    Add salt, pepper, curry powder.

    Serve with udon noodles.

    Garnish with cilantro

Recipe Notes

OPTIONAL:  If you find this dish too thick just add about 1/2 cup of water.

Enjoy!