Start by heating 1 tablespoon of olive oil in a medium pot over medium heat. As the oil warms, you’ll notice it shimmering slightly, indicating it’s ready for cooking. Add the diced onion and sauté for about 4 minutes until they turn translucent and fragrant. This initial step builds the flavor foundation of your curry.
Next, incorporate the minced garlic and cubed red bell pepper. Sauté for an additional minute, allowing the garlic to release its aromatic oils and the bell pepper to soften just a bit. The kitchen will begin to smell wonderful at this point!
Now, add the cubed chicken breasts to the pot. Stir to combine and sauté for about 2 minutes. You want the chicken to start cooking and turn a light golden color, which means it’s sealing in those juices.
Once the chicken is starting to cook, stir in the curry powder, kosher salt, tomato paste, sliced carrots, and cubed potatoes. Mix everything thoroughly, ensuring each piece of chicken and vegetable is coated in the spices. This step is key to achieving that vibrant curry flavor.
Pour in the light coconut milk and stir until everything is well combined. You’ll see the color transform into a luscious golden hue. Bring the mixture to a gentle boil, then cover the pot and reduce the heat to a simmer for about 10 minutes.
After 10 minutes, carefully remove the lid. This is the moment to check the chicken and vegetables; they should be tender. Add the frozen peas and simmer uncovered for an additional 15 minutes. This final cook allows the flavors to meld and the sauce to thicken slightly.
Once the time's up, give your curry a good stir, making sure everything is well mixed. Serve it hot over a bed of fluffy rice for a comforting meal that’s sure to satisfy.
