P.S: With the help of instant curry paste! Shhh...
Ingredients:
Ingredients is for 1kg of chicken.. (But I'm cooking for 3 ppl, thus the small amt of chicken)
1 tbsp of corn flour & 1 tbsp of light soya sauce (for marinating the chicken)
4 big potatoes (adjust the amount to your prefrence)
120ml of curry paste of any brand
1 teaspn of salt
150ml of coconut milk
2tbsp of oil
600ml of boiling water
STEP 1:
Peel the potatoes obviously, nobody wanna eat boiled potatoes with skin on.. =)
STEP 2:
Cut them into chunks like this.
Remember, if you have prepared potatoes, cut and skinned and you are not prepared to use it immediately, soaked them in water like these.
Especially when you are waiting for the chicken to be thawed.
STEP 3:
Boiled the potatoes, not too cooked, if not it will just "melt" in the curry afterwards.
While waiting for the potatoes to be cooked, let's proceed to step 4.
STEP 4:
Put the chicken into a big bowl, and add corn flour and light soya sauce and make sure all of them are cover with the marinates equally.
Marinate for 10mins, just nice for the potatoes to be cooked.
STEP 5:
After putting the potatoes and chicken aside, on mid fire on the stove with your pot.
Heat up the curry paste with 2 tbspn of oil for 1 min.
STEP 6:
Stir fry the potatoes and chicken in the curry paste for another 2mins and make sure them are tossed until the potatoes and chicken are cover with the paste equally.
STEP 6:
Add in 600ml of boiling water and cover the lid to simmer till boil.
STEP 7:
After the curry is boiled, add in coconut milk, stirred for 1 min and switch off stove..
STEP 8:
VIOLA!!
Your chicken curry is ready to be served!
Tune in more chocolate cake baking session!
No comments:
Post a Comment