Copyright 2011 LtDan'sKitchen blogs |
Our family did not discover this dish until I was in high school. It was a cousin who worked in a restaurant that first introduced this dish to us in one of our family gatherings and from then on, it has managed to become one of the favorite dishes we cook. The dish can also be made spicy by adding a dash of cayenne pepper and it does work well if you prefer your food on the hot side. For out family however, it always borders on the sweet side.
Chicken Curry
Copyright 2011 LtDan'sKitchen blogs |
3-4 garlic cloves, minced
1 medium onion, diced
3 bay leaves
4-6 tbsp canola oil
salt and pepper
1 tbsp fish sauce
1 cup broth
1 14 oz can coconut milk
2 tbsp curry powder
2 tsp turmeric powder
3 medium sized potatoes,
peeled and cubed
4-6 medium sized carrots,
peeled and cubed
1/2 cup frozen peas
1. Heat 2 tbsp of oil in a deep pan over medium heat and saute the onions
and garlic until softened. Season with salt and pepper. Add the bay
leaves and cook for another minute.
2. Add the chicken, skin side down and brown slightly. Season with salt and
pepper.
3. Add the coconut milk and the broth and bring to a boil. Lower the heat
and simmer for 30 minutes. In the meantime, heat another skillet with
the rest of the oil and heat at medium heat. Fry the potatoes until crisp
on all sides. It does not have to be fully cooked. Set aside.
4. Once the chicken has finished simmering, add the potatoes and the
carrots and cook for another 15-20 minutes until the potatoes are fully
cooked. If the sauce gets too thick, add some water to thin it out.
5. Adjust the flavor with salt and if you prefer, the fish sauce. Add the
curry and turmeric powder and mix well.
6. Add the peas and cook until it turns bright green. Serve warm with
steamed rice.
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