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Wednesday, 9 October 2019

Chicken Curry with Potatoes | Easy and Authentic Recipe

Chicken Curry with Potatoes | Easy and Authentic Recipe 
The truth is, feeling satisfied from delicious meals at home. It's one of my all-time favourite dinner recipe. My husband loved this. I definitely add fried tofu puffs if I can get it in my local.

olive oil, mild for frying
35g, ginger, cut into slices
2 shallot, cut into pieces
2 onions, cut into pieces
2 chicken legs, free range, skinless, optional
2 chicken wings free range, optional
dip some corn flour on chicken pieces
30g lemon grass
3 tbsp hot curry powder, Asda or Tesco
2 tbsp chilli powder hot, Schwartz
a pinch of sea salt
1 cup water
2 large potatoes, optional
2g kaffir lime leaves
2 tbsp light soy sauce
1/2 cup coconut milk

1) Heat the oil in a large wok and fry all the ingredients, ginger, shallot, onions, skinless chicken pieces dip with some corn flour, lemon grass, hot curry powder, chilli powder, a pinch of sea salt, water, continue cooking on a medium heat for about 15 minutes with the lid off until the chicken cooked through and transferring them to the other bowl.

2) Simmer with the lid off for about 20 minutes until the potatoes is tender, and the curry sauce are lightly thickened – you might need to add an extra ladleful of coconut milk if the curry needs it or as you desired

To serve
steamed white rice

Recipe Source: Josephine's Recipes

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