Easiest Way to Make Delicious Curry-Not-Curry Chicken Breasts Stew with Potatoes

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Curry-Not-Curry Chicken Breasts Stew with Potatoes. I just made the yellow curry chicken & potatoes recipe. It was easy and tastes like the one I love at. Curry chicken with potatoes is the most common chicken curry recipe in Malaysia.

Curry-Not-Curry Chicken Breasts Stew with Potatoes Learn how to make classic Thai chicken curry with potatoes with this simple and easy recipe that's sure to This curry chicken recipe is an instant favorite. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Chicken Curry Recipe a one pot meal that is bursting with flavors - the most delicious curry stew. you can cook Curry-Not-Curry Chicken Breasts Stew with Potatoes using 19 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Curry-Not-Curry Chicken Breasts Stew with Potatoes

  1. You need of [A - blended paste for marinade].
  2. It's 1 tbsp of oil.
  3. You need 2 tbsp of curry powder.
  4. Prepare 2 of chopped green onions.
  5. You need 1 of onion, chopped.
  6. You need 5 cloves of garlic.
  7. You need 1 inch of fresh ginger (or more if you like).
  8. It's 1 stalk of lemongrass (crush the base), chopped.
  9. Prepare 1 tsp of chicken seasoning.
  10. Prepare 1 tbsp of lemon juice.
  11. You need 1 tsp of turmeric powder.
  12. You need 1.5 tsp of paprika (you can use chopped chili).
  13. It's 3 tbsp of water (to cover ingredients in blender).
  14. Prepare to taste of salt, pepper.
  15. You need of [B - To Cook].
  16. You need 800 g of - 1kg chicken breast, cubed.
  17. You need 1 tbsp of cooking oil.
  18. It's to taste of salt, pepper, sugar.
  19. You need 1/2 cup of water/broth.

You will want to make this over and over again. Gently throw in potatoes, followed by carrots. I find chicken thighs and chicken legs best for instant pot chicken stew. A great tasting curry from scratch will always call for a fair few spices.

Curry-Not-Curry Chicken Breasts Stew with Potatoes step by step

  1. Blend ingredients on A list in a blender until it forms a paste. Add water or oil for the consistency and taste of your preference..
  2. Mix blended paste with cubed chicken breasts and marinade for at least 2 hours or overnight.
  3. Heat cooking oil in pan, pour marinaded chicken into pan. Cook and stir for approximately 3 - 4 minutes. Until chicken pieces start to cook evenly.
  4. Season with salt, pepper, sugar; add potatoes, water and cover to cook. It is ready when potatoes are soft when gently poked with a fork..

However, the really nice thing about this curry recipe is I made this curry using home grown potatoes so I didn't peel them. It is definitely on my list of repeat recipes. Potatoes: use Yukon gold potatoes for their creamy, buttery texture. They also don't fall apart or You can use either chicken breasts or chicken thighs for this Thai Yellow Curry Chicken recipe. For this Thai Yellow Curry Chicken recipe, we stir fry our chicken, onions, potatoes, carrots and curry paste.