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RECIPE

INGREDIENTS:

  • Salt & Pepper
  • 4 Tablespoons of Olive Oil
  • 1 Yellow Onion, chopped
  • 1/2 stick of Butter
  • 1 Tablespoon ground Ginger
  • 4 Tablespoons of Curry powder
  • 1 Tablespoon of ground Cayenne Pepper
  • 1 (16 oz.) can of Coconut Milk
  • 8 ounces (1 cup) of Chicken Stock
  • 2 Large Russet Potatoes, chopped
  • 1.5 pounds of Chicken Breasts, chopped into 1-inch pieces

DIRECTIONS:

  • Heat oil in large saucepan over medium-high heat.
  • Add the onions, ginger and cayenne pepper and saute for 5 minutes.
  • Add butter and curry powder; let sit until curry turns a dark gold color.
  • Add chicken stock and chicken, then cook for 8-10 min.
  • Add potatoes and let cook for 5 min. Lastly, add the coconut milk, cover, and let simmer for 30 min.
  • I then transfer everything to a casserole dish and let it get slightly browned in the oven (uncovered) for approx 15 min.
  • When you take it out, let it sit for a bit so sauce will thicken slightly. Serve over a bed of white rice.

 

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