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Rated 5 out of 5
Curry w/ Chicken and Rice
3 cloves garlic, crushed
3 small onions, minced
1 slice fresh ginger root
5 tablespoons curry powder
5 tablespoons water
2 tablespoons olive oil
1 cup coconut milk
1 can cream of chicken
1 cup water
1 small can bean sprouts
1 small can water chestnuts
2 large potatoes, cubed
4 lbs of chicken, cut into 8 pieces
salt to taste
Instructions
In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
Add coconut milk, cream of chicken, and water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
Add bean sprouts and water chestnuts,season with salt to taste and simmer for another 2 minutes; the curry is ready!
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