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:
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Prepare the Chicken:
- Thaw the cut chicken in the refrigerator overnight or under cold water. Rinse thoroughly and pat dry.
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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.
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Add the Chicken:
- Add the chicken pieces and cook until browned on all sides.
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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.
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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.
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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.