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):

  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.

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