Chicken Curry
6 servings
45 minutes
Curry is the name for both spicy stews with vegetables and meat, and for the mixture of spices with which these stews are prepared. Nowadays, curry dishes are prepared in Thailand, England, and Japan, but it is still an Indian dish. Yellow curry is not the spiciest , but still a warming version of this dish. Traditionally, curry is served with rice, but dipping bread in curry is also pleasant.
1
Prepare the necessary ingredients.
2
In a large thick-walled pot, heat the oil over medium heat.
- Vegetable oil: 30 ml
3
Fry the onion, sliced into strips, for a few minutes until it becomes fragrant and soft.
- Onion: 1 head
4
Add curry paste and chicken cut into bite-sized pieces, sauté for 3-5 minutes.
- Yellow curry paste: 125 g
- Chicken breast fillet: 450 g
5
Then add the potatoes, chopped like the chicken.
- Baby potatoes: 10 pieces
6
Pour in coconut cream and half a glass of water.
- Coconut cream: 400 ml
7
Cook for 20-30 minutes until the potatoes and chicken are done. You can add more water if the curry seems too thick.
8
At the end, add fish sauce and sugar.
- Fish sauce: 2 teaspoons
- Brown sugar: 1 teaspoon
9
Add salt to taste.
- Salt: to taste
10
Serve with rice and chopped cilantro.
- Cilantro: to taste
- Jasmine rice: to taste
