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Curry-Not-Curry Chicken Breasts Stew with Potatoes
Introduce
Chef :
Marsha MCurry-Not-Curry Chicken Breasts Stew with Potatoes
I had a bit of ginger, lemongrass and green onions left and loads of curry powder so, what did I do? I modified it to make a non-spicy curry-sort-of. The tangy stew can be served with a fragrant rice and side vegetables for just about any meal of the day. Well, maybe not breakfast? XD It's great for people who likes something to perk up their taste buds but don't really relish the idea of eating TOO SPICY food. Great balance between sweet, salty and spicy.
Ingredient
Food ration :
3 servings
1 tbsp
oil
2 tbsp
curry powder
5 cloves
garlic
1 tsp
chicken seasoning
1 tbsp
lemon juice
1 tsp
turmeric powder
to taste
salt, pepper
1 tbsp
cooking oil
to taste
salt, pepper, sugar
1/2 cup
water/broth
Cooking instructions
* Step 1
Blend ingredients on A list in a blender until it forms a paste. Add water or oil for the consistency and taste of your preference.
* Step 2
Mix blended paste with cubed chicken breasts and marinade for at least 2 hours or overnight
* Step 3
Heat cooking oil in pan, pour marinaded chicken into pan. Cook and stir for approximately 3 - 4 minutes. Until chicken pieces start to cook evenly
* Step 4
Season with salt, pepper, sugar; add potatoes, water and cover to cook. It is ready when potatoes are soft when gently poked with a fork.
Note: if there is a photo you can click to enlarge it
Tag
oil
curry powder
chopped green onions
onion, chopped
garlic
fresh ginger (or more if you like)
lemongrass (crush the base), chopped
chicken seasoning
lemon juice
turmeric powder
paprika (you can use chopped chili)
water (to cover ingredients in blender)
salt & pepper
- 1kg chicken breast, cubed
cooking oil
Salt, pepper, sugar
water/broth
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