How do i make simple chicken curry?

Chicken Coconut Curry
Serves 6

After stirring in coconut milk, do not let the sauce boil or milk will separate.

1 lb. small red potatoes, halved or quartered
Coarse salt
1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ¾” strips
1 Tbsp. curry powder
3 tsp. veg. oil
6 garlic cloves, minced
¼ tsp. red pepper flakes
¾ cup canned coconut milk
1 Tbsp. tomato paste
1 cup frozen peas, thawed
¼ cup dry roasted peanuts, chopped

In a medium saucepan, cover potatoes w/ slated water by 1”. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes. Drain.

Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt. In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes. Transfer to a plate, repeat with other half of chicken.

Reduce heat to med-low. Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min. In small bowl, whisk together coconut milk, tomato paste, and ¼ cup water. Pour into pan, add peas, and stir until liquid just begins to simmer.

Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped withpeanuts.

–Everyday FOOD
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this can be done with any kind of chicken meat. Dice chicken into medium sizes, fry in a lil oil till water separates, add salt, chilli powder, cumin powder, ground pepper, continue to fry till chicken is half cooked, add chopped onions, chopped tomatoes, and half a cup of tomato puree and stir.Fry for 2 to 3 minutes and then add around 2 to 3 cups of chicken stock and let it come to a boil or till chicken is completely done,You can diced bell peppers and potatoes to this gravy if you want to do so.This curry is spicy and authentically indian style and can be eaten with bread, rolls and pita bread or even had as a soup!

Super Simple Chicken Curry:

20 min 10 min prep
4 servings

1 tablespoon vegetable oil
1 white onion, diced coarsely
2 (8 ounce) cans chicken meat, drained
2 tablespoons turmeric (to taste)
2 tablespoons curry powder (to taste)
1 teaspoon cayenne (to taste) (optional)
1 cup soy milk or unsweetened soy milk

1. In a large skillet, heat oil on medium-high.
2. Add diced onion, stir, and sautee until just starting to turn translucent, about 7 minutes.
3. Add chunk chicken (don’t forget to drain) and stir.
4. add tumeric, curry powder, and cayenne, stir well to coat.
5. Add soy milk, stir once more, and cook on medium high (stirring occasionally) until mostly evaporated and fairly thick – about 7 minutes.
6. serve over rice or naan if desired.