Curry-Not-Curry Chicken Breasts Stew with Potatoes. Great recipe for Curry-Not-Curry Chicken Breasts Stew with Potatoes. I had a bit of ginger, lemongrass and green onions left and loads of curry powder so, what did I do? I modified it to make a non-spicy curry-sort-of.
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. Heat cooking oil in pan, pour marinaded chicken into. You can have 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
- It's of [A - blended paste for marinade].
- Prepare 1 tbsp of oil.
- Prepare 2 tbsp of curry powder.
- It's 2 of chopped green onions.
- Prepare 1 of onion, chopped.
- You need 5 cloves of garlic.
- It's 1 inch of fresh ginger (or more if you like).
- You need 1 stalk of lemongrass (crush the base), chopped.
- Prepare 1 tsp of chicken seasoning.
- Prepare 1 tbsp of lemon juice.
- It's 1 tsp of turmeric powder.
- You need 1.5 tsp of paprika (you can use chopped chili).
- It's 3 tbsp of water (to cover ingredients in blender).
- Prepare to taste of salt, pepper.
- Prepare of [B - To Cook].
- You need 800 g of - 1kg chicken breast, cubed.
- You need 1 tbsp of cooking oil.
- Prepare to taste of salt, pepper, sugar.
- You need 1/2 cup of water/broth.
Ceritanya lagi bikin Curry Not Curry Chicken Breasts Stew With Potatoes This chicken stew wit potatoes is a favorite around here. It gets rave reviews because it's very rustic, hearty, and just a delicious bowl of comfort food. The best part, it's made all in one pot, with simple ingredients, and kids absolutely go crazy for this comfort food. In a large shallow dish, combine the flour, salt and pepper.
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..
Add chicken, a few pieces at a time, and turn to coat. In a large skillet, melt butter; cook chicken until juices to clear. In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Pat chicken thighs dry with a paper towel. Season both sides of each thigh liberally with salt, and pepper.