This Malaysian Chicken Curry is out of this world. If your not familiar with Malaysian cuisine they like to combine complex flavors like curry, turmeric, cardamom, lemongrass, ginger and tamarind, to name a few, to create dishes that have multiple layers of flavors. This chicken curry has complex flavors alright.
1 red bell peppercut into 1-inch pieces lengthwise
3 Yukon Gold potatoescut into ½-inch pieces
1 pound skinlessboneless chicken breast, cut into 1-inch pieces
1 13.5-oz.can unsweetened coconut milk
Chopped fresh basil and cilantro for garnish
Heat curry paste in a large skillet over medium heat and cook, stirring, until fragrant, about 1 minute. Add carrots, onion, red bell pepper, and ½ cup of water. Mix well and cook for 5 minutes, occasionally stirring.
Add potatoes, chicken, coconut milk, and 1 cup water and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until chicken is cooked through and potatoes are tender, about 20 minutes. Sprinkle chopped fresh basil and cilantro over the curry and divide evenly among bowls.