Chicken Curry
This chicken curry simmers meat and vegetables in warm spices. The rich sauce soaks into rice for a comforting finish.
Instructions
- 1
Cut 600g chicken thigh into bite-size pieces and season lightly with salt and pepper.
- 2
Chop 2 onions, 2 potatoes, and 1 carrot into large chunks.
- 3
Heat oil in a pot and sear the chicken for 3–4 minutes until lightly browned, then remove.
- 4
In the same pot, cook onions for 6–8 minutes until sweet and soft, then add potato and carrot for 2 more minutes.
- 5
Add 900ml water, return the chicken, bring to a boil, then simmer for 15 minutes.
- 6
Turn off heat, dissolve 120g curry roux completely, then simmer on low for 8–10 minutes while stirring.
- 7
Taste and adjust seasoning if needed, then serve with rice.
Tips
Nutrition (per serving)
Adjust Servings
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