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# Golden Curry Chicken

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    A variant of the Golden Curry Beef recipe, this version uses chicken instead of beef, and coconut cream instead of beef stock for a Thai curry flavor.

    ![image](@site/docs/static/img/not-found.svg)
  </TabItem>

  <TabItem value="ingredients" label="Ingredients">
    ## Ingredients
    ```text title="Ingredients"
    2 lbs chicken thigh fillets, cut into bite-sized pieces
    4 cups chicken stock, 1 additional as needed, or water
    1 large onion, chopped
    1 large red bell pepper, chopped
    3 carrots, chopped
    3 medium golden potatoes, chopped
    13 oz (1 can) coconut cream
    2 tablespoons vegetable oil
    1 carton S&B Golden Curry Mix
    ```

    <Admonition type="info" title="A different take on Golden Curry">
      <p>
        The sweetness of the coconut cream makes this a very different dish than the normal way we make Curry Stew.
      </p>
    </Admonition>
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  <TabItem value="instructions" label="Instructions">
    1. In a large saucepan, heat **vegetable oil** over medium heat. Add **chicken** and cook until browned.
    2. Add **onion**, **carrots**, **bell pepper**, and **potatoes**. Stir-fry for about 5 minutes until fragrant.
    3. Add **chicken stock** and the **golden curry mix**. Bring to a boil. 
    4. Reduce heat and simmer for about 30 minutes, or until the chicken is tender/the sauce has thickened.
    5. Stir in **coconut cream** and simmer for an additional 5 minutes.
    6. Serve hot over rice.

    <Admonition type="warning" title="A Note on the Coconut Cream">
      <p>
        The coconut cream settles to the bottom of the can, make sure to re-mix it before using.
      </p>
    </Admonition>
  </TabItem>

  <TabItem value="references" label="References">
    [Golden Coconut Chicken Curry Recipe](https://www.recipetineats.com/golden-coconut-chicken-curry/)
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