Curry Chicken
This is the perfect weeknight curry — it’s primarily comprised of ingredients you probably already have on hand: chicken, onions, garlic.
- Prep Time: :10
- Cook Time: :35
- Total Time: :45
- Yield: 4 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Indian
Ingredients
Units
Scale
- 4 chicken breast or thighs, cut into bite size pieces
- 4 russet potatoes, peeled & cut into bite size pieces
- 1 packet A1 instant curry sauce
- 2 cups freshly squeezed coconut milk
- 1 3/4 cup water
- 1 red onion, finely chopped
- 2 stalks lemongrass, bruised
- fish sauce to taste
Instructions
- Heat a little vegetable oil in wok and saute the chopped onions.
- Add the curry paste and lemongrass and stir-fry till fragrant.
- Add water and chicken and bring to a boil. Cook till meat is no longer pink.
- Add the potatoes, reduce heat and simmer till chicken is thoroughly cooked and potatoes are tender.
- Turn off heat and stir in coconut milk.
- Season with fish sauce and serve with steamed rice.
Nutrition
- Serving Size: 4
Find it online: https://goingmywayz.com/curry-chicken/