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I’m FINALLY writing down this recipe. It is my favorite chicken curry recipe (cobbled together from several others) because it’s fast and easy and doesn’t require coconut milk. And it’s GOOD!
I never have the 1-2 cans of coconut milk when I want to make chicken curry, for some reason. If you WANT to use coconut milk, just use 1-2 cans in place of the equivalent amount of the chicken broth.
Chicken Curry W/ Potatoes and Bell Peppers
- 5 cups chicken broth
- 6 medium russet potatoes, in bite-sized pieces (skin on)
- 2 large chicken breasts, in bite-sized pieces
- 4 cloves garlic, diced
- 2 tbsp curry powder
- 1 tbsp salt, or to taste
- 1/2 – 1 tsp red pepper flakes (optional)
- 3-4 large bell peppers, in bite-sized pieces (I use one red, one yellow, and two green)
- 2 tbsp cornstarch or arrowroot powder (optional)
- Cooked brown rice, for serving
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