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curry chicken

Curry Chicken

This is the perfect weeknight curry — it’s primarily comprised of ingredients you probably already have on hand: chicken, onions, garlic.

  • Total Time: :45
  • Yield: 4 1x

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

  1. Heat a little vegetable oil in wok and saute the chopped onions.
  2. Add the curry paste and lemongrass and stir-fry till fragrant.
  3. Add water and chicken and bring to a boil. Cook till meat is no longer pink.
  4. Add the potatoes, reduce heat and simmer till chicken is thoroughly cooked and potatoes are tender.
  5. Turn off heat and stir in coconut milk.
  6. Season with fish sauce and serve with steamed rice.
  • Author: Geri Tan
  • Prep Time: :10
  • Cook Time: :35
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Indian

Nutrition

  • Serving Size: 4

Find it online: https://goingmywayz.com/curry-chicken/