Jul 14 2026
Restaurants›Blu Basil Asian Fusion›Chicken Curry Recipe

Chicken Curry Recipe

Inspired by Blu Basil Asian Fusion
Time1h
Serves4

Yellow curry with coconut milk, potatoes, carrots, bell peppers, sweet peas, and white rice

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Ingredients

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Main Ingredients

Spices and Condiments

Method

Preparation

  1. 1

    Cook the Rice

    In a medium pot, bring 4 cups of water to a boil. Add 2 cups of white rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

  2. 2

    Prepare the Vegetables

    While the rice is cooking, peel and dice the potatoes, slice the carrots, and dice the bell peppers. Set aside.

Cooking

  1. 3

    Sauté the Base

    In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and ginger, and sauté for an additional 2 minutes until fragrant.

  2. 4

    Cook the Chicken

    Add the diced chicken breast to the pot and cook until browned, about 5-7 minutes.

  3. 5

    Add Spices and Vegetables

    Stir in the yellow curry powder, salt, and black pepper. Mix well, then add the diced potatoes, sliced carrots, and diced bell peppers. Cook for another 5 minutes, stirring occasionally.

  4. 6

    Add Coconut Milk and Peas

    Pour in the coconut milk and bring the mixture to a gentle simmer. Add the frozen sweet peas. Cover and let it cook for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.

Serving

  1. 7

    Serve the Curry

    Once the curry is ready, taste and adjust seasoning if necessary. Serve hot over the cooked white rice. Enjoy your delicious chicken curry!

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