Directions
Curry Chicken with Mini Potatoes
Details
- Prep Time:
10 min - Cook Time:
25 min - Ready Time:
35 min
Servings
Ingredients
- 1-1/2 pounds chicken thighs cut up into one inch squares
- 2 tablespoons good curry powder
- Juice of one lime
- One can of coconut milk
- One tablespoon brown sugar
- 1 1/2 half tablespoons fish sauce
- One onion cut up into inch pieces
- ½ cups mini potatoes or potato cut into one inch chunks
- One cup chopped fresh mint
- One cup fresh chopped basil
- Fresh red chili finely chopped
Make you own curry powder:
- 3 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoons fenugreek seeds
- 1 teaspoon fennel seeds
- 1 teaspoon yellow mustard seeds
- 2 teaspoons white peppercorns
- 6 whole cloves
- 2 tablespoons turmeric
- 2 teaspoons ground red pepper. Place all of the ingredients, except for the turmeric and ground red pepper in a saute pan, over medium heat. Cook until dark toasted, about 12 minutes. Remove and cool. Place the toasted ingredients in a spice grinder and process to powder consistency. Add the turmeric and red pepper. Mix well.
Directions
Star with a pot and some canola oil, add the onions and cook for about 3 min until softened but no color, now add the coconut milk, brown sugar, curry powder, fish sauce and check for taste..add more fish sauce or sugar as you like it.
Now add the potatoes and cook for about 20 min, then add the chicken and cook an additional 20 min. taste for seasoning and adjust, now to finish add the chopped mint and basil and serve right away finishing with the chopped chilis on top for heat. This is great on a little rice or with some nann bread.
For those of you who want to make you own curry mix I’ve provided one below that I like.
Benny
Step by step in photos here >>
About Benny
Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.
