Recipe: Perfect Curry-Not-Curry Chicken Breasts Stew with Potatoes

Curry-Not-Curry Chicken Breasts Stew with Potatoes.
Curry chicken with potatoes is the most common chicken curry recipe in Malaysia. Everywhere you go where curries are served, you will find this type of chicken curry. For the Nyonya in Penang, chicken curry is especially popular and often served with nasi kunyit which is Malaysian coconut milk.

Thai Yellow Curry Chicken, Potatoes, PeasCarlsbad Cravings.

Learn how to make classic Thai chicken curry with potatoes with this simple and easy recipe that’s sure to This curry chicken recipe is an instant favorite.

Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine.

You can cook Curry-Not-Curry Chicken Breasts Stew with Potatoes using 19 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Curry-Not-Curry Chicken Breasts Stew with Potatoes

Prepare of [A – blended paste for marinade].

It’s 1 tbsp of oil.

Prepare 2 tbsp of curry powder.

You need 2 of chopped green onions.

It’s 1 of onion, chopped.

Prepare 5 cloves of garlic.

You need 1 inch of fresh ginger (or more if you like).

You need 1 stalk of lemongrass (crush the base), chopped.

You need 1 tsp of chicken seasoning.

Prepare 1 tbsp of lemon juice.

Prepare 1 tsp of turmeric powder.

You need 1.5 tsp of paprika (you can use chopped chili).

You need 3 tbsp of water (to cover ingredients in blender).

Prepare to taste of salt, pepper.

You need of [B – To Cook].

Prepare 800 g of – 1kg chicken breast, cubed.

Prepare 1 tbsp of cooking oil.

You need to taste of salt, pepper, sugar.

Prepare 1/2 cup of water/broth.

Potato curry or aloo curry recipe stovetop & instant pot instructions.

Potato curry is a one pot dish made by simmering potatoes in onion tomato masala along with spices & herbs.

You can pretty much use what ever you have in hand and yet make this dish delicious.

I find chicken thighs and chicken legs best for instant pot chicken stew.

Curry-Not-Curry Chicken Breasts Stew with Potatoes step by step

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..

Mix blended paste with cubed chicken breasts and marinade for at least 2 hours or overnight.

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.

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..

This Chicken Curry instant pot recipe is made in a simple onion-tomato gravy with the aroma of whole spices.

But I was not getting the exact favor that comes when she cooks the curry….something was missing!

I used chicken breasts when making this curry, but chicken thighs would work great too.

Chicken Curry stewed in coconut milk and curry spices is a hearty and tasty dish the whole family will love.

With juicy chicken, tender potatoes and carrots, and colorful bell peppers in a glorious curry-infused coconut sauce, it’s hearty, tasty, and sure to be a crowd favorite.

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