Curry Chicken Recipe
This tasty chicken recipe is basically made with 3 simple ingredients found in almost any refrigerator. Its intense flavor and creamy, rich texture go great with things like cakes, bread and pasta.
Prep time: 30 minutes
Cook time: 30 minutes
Utensils:
Wok, bowl, serving plate.
Serves 2
Ingredients:
1 carrot, peeled
4 chicken breasts, chop into 1-inch chunks
2 potatoes, peeled
5 slices ginger
3 tbsps. curry powder
1/2 onion, peeled, sliced crosswise into thin slices
2 tbsps. light soy sauce
1/2 cup milk
1 tbsp. white sugar
1 tsp. salt, or to taste
2 tbsps. vegetable oil for stir-frying
2 tbsps. rice wine, or dry sherry
Directions:
1. Add chicken breast chunks into a big mixing bowl, stir in 2 tbsps. rice wine, 2 tbsps. light soy sauce and 5 ginger slices, combine to mix well and let marinate for 30 minutes.
2. Cut the potato and carrot into cubes according to the picture.
3. Heat 2 tbsps. vegetable oil to a wok over medium heat until hot, saute onion slices until tender, then cook chicken breast chunks just until white.
4. Add the potato and carrot cubes back into the wok, pour into enough water to cover.
5. Stir into 3 tbsps. curry powder and mix well, cover and let cook over high heat for 5 minutes, then lower the heat to medium and stew for another 15 minutes, or until the water is nearly absorbed.
6. Add 1/2 cup milk, 2 tbsps. white sugar, taste and sesaon with salt as needed, cook over low heat for another 5 minutes.
7. Ladle into warmed bowls and serve.
Nutritional information:
Servings per recipe: 3
Amount per serving:
| Protein: 53.6 g |
| Total fat: 7 g |
| Carbohydrate: 37.6 g |
| Calories: 428 kcal |
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