Curry Chicken
Ingredients
- 1 lb chicken thighs cut
- 1 tbsp curry powder
- 2 tbsp soy sauce
- 2 tbsp curry paste
- ½ onion chopped
- 2 tsp dried lemon grass
- 4 curry leaves
- 10 mini potatoes cut
- 1 cup coconut milk
- 1 tsp salt
- 1 tsp sugar
Instructions
- Marinate chicken with curry powder and soy sauce.
- Fry the mini potatoes in wok for about 5 minutes and set aside.
- In the same wok, fry the onions, lemon grass and curry leaves for 1-2 minutes.
- Add the curry paste and fry for another minute.
- Add the chicken and stir to coat completely with paste.
- Add 1 cup of water and bring to boil.
- Add the potatoes and then coconut milk. Bring to boil and simmer for about 20 minutes over low heat.
- Taste and add salt and sugar as necessary.