I got my first taste of chicken curry when I was a freshman in high school and immediately liked it. My husband on the other hand didn’t like his first time and that was 5 years ago when i first introduced the chicken curry dish to him. Maybe I wasn’t a better cook then or maybe his taste buds still need to get accustomed to the spice curry. Some people are like that right?
I maybe right to convince myself that the latter is true because fast forward, he likes it now. By the way, this chicken curry has a hint of sweetness to it. What I love about this dish is the curry complements well with the coconut milk. Some uses evaporated milk or even an evaporated creamer for convenience (like I sometimes do) instead of coconut milk but the taste is slightly different. Anyways, if you’re that person who loves dishes with coconut milk in them, then this chicken curry is for you.
By the way, the chicken breasts must be sliced to chunks. The size of the chunks depends on you. There are times I prefer smaller cuts, other times I like big slices.
By the way, use red bell pepper for color contrast to make your chicken curry look more appetizing.
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