Directions:
Heat olive oil in a large skillet over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside.
In the same skillet, add the diced onions and garlic. Sauté until the onions are soft and translucent.
Add the cubed chicken to the skillet, browning it on all sides.
Stir in the curry powder, turmeric, and cumin, allowing the spices to cook for 1-2 minutes.
Pour in the coconut milk, chicken broth, tomato paste, and sugar. Stir to combine and bring the mixture to a simmer.
Reduce the heat and let the curry simmer for 20 minutes, allowing the flavors to meld and the chicken to cook through.
Add the crispy bacon back into the curry and season with salt and pepper to taste.
Serve the curry over cooked rice, garnished with fresh cilantro.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 480 kcal | Servings: 4 servings
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