Chicken Curry Recipe | How to Cook Chicken With Potato | Simple And Easy Chicken And Potato Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

💰Cheaper: turkey

Turkey is a cheaper protein alternative.

vegetable oil

🥗Healthier: olive oil

Olive oil is a healthier fat option.

scotch bonnet pepper

💰Cheaper: jalapeño

Jalapeños provide heat at a lower cost.

Mince 4 cloves of garlic.

Mince 2 slices of ginger.

Cut 1/2 of an onion into small dice.

Peel and cut 2 carrots into bite-sized pieces.

Peel and cut 2 potatoes into bite-sized pieces.

Cut the chicken into bite-sized pieces.

Marinate the chicken with salt, a little bit of baking soda, some corn starch, and Japanese sake; mix everything up evenly and add a touch of oil.

Add some oil to a hot pan over medium high heat.

Pan fry the chicken until the bottom is golden brown, then turn it over and pan fry until the other side is also golden brown; remove the chicken from the pan (it is not cooked through yet).

Add the diced onion to the pan and sauté until translucent and slightly brown.

Add the minced garlic and minced ginger to the pan and sauté briefly.

Add the carrots and potatoes to the pan; stir a few times to mix.

Add some water to the pan and cover it; bring the liquid to a boil.

Once boiling, add the Japanese curry mix and gently stir until dissolved.

Add the chicken back to the pan, ensuring it is submerged in the sauce.

Put the lid back on, lower the heat to medium, and let it cook for 5-6 minutes.

When time is up, scoop the chicken curry and pour it over rice or noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens