Chicken Curry
This aromatic and hearty chicken and potato curry is a delightful fusion of flavors that will tantalize your taste buds. Savory marinated chicken pieces are cooked with a fragrant blend of coconut milk, curry powder, onions, and garlic, creating a rich and satisfying dish that pairs perfectly with fluffy rice or crispy French bread. Each bite is a delightful balance of tender chicken, crispy potatoes, and a creamy coconut curry sauce. A delicious and comforting meal to warm both body and soul.
— Constant Cookbook
Ingredients
- 5 lbs. hind quarter or whole chicken
- 1/8 c. salt
- 1 tsp. black pepper
- 2 tbsp. sugar
- 2 tbsp. curry powder
- 1/2 can (6 oz.) coconut milk
- 2 tbsp. chopped onion
- 1 tsp. chopped garlic
- 2 lbs. potatoes (reg. or sweet)
- 2 tbsp. oil
Instructions
- Cut chicken into square chunks of 2 inches and marinate with salt, sugar and pepper. Cut potatoes into chunks smaller than chicken.
- Cut potatoes into chunks smaller than chicken. Deep-fry potatoes in hot oil about 5 minutes.
- Pour about 2 tablespoons of oil in a pan, wait 1 minute for oil to get hot. Put onion in and stir fry about a minute less (DO NOT OVERDO).
- Add garlic and chicken at the same time and saute chicken for 10 minutes.
- Then pour everything into a pot. Add water enough to cover mixture. Cook 15 minutes at medium-low heat. Cook another 10 minutes after adding potatoes.
- Finally, pour coconut milk in and mix well. Remove from heat.
- Serve hot with French bread or Fragrant Rice.
Yield
Serves 4
Comments
No comments found.