Ingredients
1pack Chicken Thigh Bone-in/ Skin On
1 Red Onion, chopped
1 tbsp or 1 inch Ginger, grated
1-2 cloves of Garlic, minced
200g Potato
100g Carrot
1 Chicken Broth
200ml Coconut Cream
Cilantro, for garnish (optional)
From your Pantry:
600 ml of Water
1 tsp Salt
1 tsp Olive oil
3 tbsps Curry Powder
Method
- Heat oil in a large pan over a low to medium heat. Once hot, add onions, ginger and garlic. Sautee until fragrant.
- Add the curry powder. Stir well to combine curry powder with the onions. Continuously stir for about 5 minutes and keep a low heat to not burn the curry powder.
- Add the chicken thighs and stir with the curry paste to evenly coat the chicken. Add the water, turn up the heat up and bring to the boil.
- Then add the potatoes, carrots and chicken broth. Stir well, turn the heat down and cover the pot. Simmer for 30 minutes or until chicken is soft and tender.
- Add the coconut cream and salt and stir through. Keep the heat low to avoid curdling of the cream.
- Once boiling, turn off the heat and serve with rice.
Adapted From: nomadette.com