Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, curry-not-curry chicken breasts stew with potatoes. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
I just made the yellow curry chicken & potatoes recipe. It was easy and tastes like the one I love at. When I want dinner in a hurry, there's nothing like a quick, one-pot dish.
Curry-Not-Curry Chicken Breasts Stew with Potatoes is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Curry-Not-Curry Chicken Breasts Stew with Potatoes is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have curry-not-curry chicken breasts stew with potatoes using 19 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Curry-Not-Curry Chicken Breasts Stew with Potatoes:
- Prepare [A - blended paste for marinade]
- Prepare 1 tbsp oil
- Prepare 2 tbsp curry powder
- Prepare 2 chopped green onions
- Get 1 onion, chopped
- Prepare 5 cloves garlic
- Get 1 inch fresh ginger (or more if you like)
- Make ready 1 stalk lemongrass (crush the base), chopped
- Make ready 1 tsp chicken seasoning
- Make ready 1 tbsp lemon juice
- Prepare 1 tsp turmeric powder
- Make ready 1.5 tsp paprika (you can use chopped chili)
- Prepare 3 tbsp water (to cover ingredients in blender)
- Take to taste salt, pepper
- Take [B - To Cook]
- Make ready 800 g - 1kg chicken breast, cubed
- Make ready 1 tbsp cooking oil
- Make ready to taste salt, pepper, sugar
- Make ready 1/2 cup water/broth
Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. 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. Chicken Curry stewed in coconut milk and curry spices is a hearty and tasty dish the whole family will love. With juicy chicken, tender potatoes and carrots, and colorful bell peppers in a glorious curry-infused coconut sauce, it's hearty, tasty, and sure to be a crowd favorite.
Instructions to make Curry-Not-Curry Chicken Breasts Stew with Potatoes:
- 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.
- Mix blended paste with cubed chicken breasts and marinade for at least 2 hours or overnight
- 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
- 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.
A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this curry recipe is I made this curry using home grown potatoes so I didn't peel them. A gravy of curry roux, onion, carrots and potatoes add a comforting feel to this dish. Chicken and potatoes in Instant Pot is a version of my Ukrainian grandma's chicken stew. You don't have to saute the onion or sear chicken.
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