Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, curry-not-curry chicken breasts stew with potatoes. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really 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 well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Curry-Not-Curry Chicken Breasts Stew with Potatoes is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook curry-not-curry chicken breasts stew with potatoes using 19 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Curry-Not-Curry Chicken Breasts Stew with Potatoes:
- Prepare [A - blended paste for marinade]
- Make ready 1 tbsp oil
- Take 2 tbsp curry powder
- Make ready 2 chopped green onions
- Take 1 onion, chopped
- Prepare 5 cloves garlic
- Make ready 1 inch fresh ginger (or more if you like)
- Prepare 1 stalk lemongrass (crush the base), chopped
- Get 1 tsp chicken seasoning
- Make ready 1 tbsp lemon juice
- Get 1 tsp turmeric powder
- Prepare 1.5 tsp paprika (you can use chopped chili)
- Make ready 3 tbsp water (to cover ingredients in blender)
- Take to taste salt, pepper
- Prepare [B - To Cook]
- Get 800 g - 1kg chicken breast, cubed
- Take 1 tbsp cooking oil
- Prepare 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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