Curry Chicken

Ingredients:

• 500g cut chicken, thawed
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 medium potatoes, cubed
• 1 can (400ml) coconut milk
• 1 can (400g) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish
• Pan Royal Cook Idea Curry Chicken Paste (180g) (optional)

Instructions:

1. Prepare the Chicken:

   • Thaw the cut chicken in the refrigerator overnight or under cold water. Rinse thoroughly and pat dry.

2. Cook the Aromatics:

   • Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
   • Add minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.

3. Add the Chicken:

   • Add the chicken pieces and cook until browned on all sides.

4. Add Liquid and Simmer:

   • Pour in the coconut milk and diced tomatoes, stirring to combine.
   • Add the cubed potatoes and bring the mixture to a boil. Reduce the heat and let it simmer for about 30-40 minutes, or until the chicken is cooked through and the potatoes are tender. Season with salt and pepper to taste.

5. Use Curry Paste (Optional):

   • If using Pan Royal Cook Idea Curry Chicken Paste, add the paste to the pot along with the coconut milk and tomatoes. Stir well to combine.

6. Serve:

   • Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Nutritional Information (per serving):

• Calories: Approximately 450
• Protein: 30g
• Fat: 30g
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 6g

Enjoy your flavorful curry chicken! For more details and to purchase the ingredients, visit Pan Ocean Singapore.