QUICK SOUTH EAST ASIAN CHICKEN CURRY
This is a really easy yet super tasty chicken curry. It's a tried and true recipe that can be made quickly and is always a big hit - I've had many people say it's the best curry they've ever had!
Provided by Nadia Lim
Categories Main
Number Of Ingredients 19
Steps:
- Heat oil in a large pot or fry pan on medium heat. Fry onion and garlic for about 3 minutes until soft.
- Add ground cumin, coriander, lemongrass, kaffir lime leaves, curry paste, sugar and about 1/4 cup of the coconut cream. Cook for 1-2 minutes, stirring with a wooden spoon, so the paste does not stick to the bottom of the pan.
- Add remaining coconut cream, stock, canned tomatoes and potatoes. Bring to the boil, then lower heat and simmer, partially covered, for 15-20 minutes until potatoes are almost cooked through. Stir curry occasionally while cooking.
- Add chicken and continue to cook for a further 5-10 minutes until potatoes and chicken are cooked all the way through. In the last 3 minutes of cooking time add beans to cook briefly.
- Serve curry in a large bowl, garnished with coriander. Serve with steamed brown rice and fresh cucumber and tomato on the side.
Nutrition Facts : Calories 465 kcal, ServingSize 1 serving
NADIA'S QUICK CHICKEN CURRY
Nadia is my thirteen year old daughter and this is her recipe. She loves to cook this for lunch, simple and quick!
Provided by Angela Sara
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cut potaoes into small cubes (about the size of a sugar cube).
- Peel and chop onion.
- Cook onion in olive oil over a medium heat until softened, not brown.
- Add potatoes to the same pan and mix them with the onion.
- Keep stirring for about a minute.
- Add the water, salt and pepper.
- Cover the pan and let it cook over a gentle heat.
- When the water disappears the potatoes should be done.
- Just before the potatoes are too soft add the cooked chicken and curry powder.
- Stir gently so that the potatoes keep their'cubed' shape.
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