One Pan Chicken Curry


  • 3 1/2 lb Whole chicken, cut up
  • 3 tbsp Daddy Cook’s Exotic Ginger Curry Mustard
  • 1 cup Shallots, sliced thinly
  • 1/2 cup Coconut milk, canned unsweetened
  • 3/4 cup Chicken broth
  • 2 potatoes, peeled, halved & cut into 1/4″ slices
  • 1 green bell pepper, cut into 1/4″ strips

Starting skin side down, sauté chicken over high heat in 1 tsp canola until browned, 3-4 min per side. Remove chicken to plate, leaving pan drippings. Add shallots to pan; cook over medium heat until softened. Stir in coconut milk, broth and Curry Mustard. Return chicken to pan and bring to boil over high heat. Add potatoes, bell pepper, salt & pepper (to taste) and simmer covered over med-low heat for 25 min, or until chicken is cooked through and potatoes are tender.

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