CHICKEN CURRY - HONGKONG STYLE

By Sube

Ingredients

• 2 tbsp. vegetable oil
• 1 onion, sliced
• 2 tbsp. curry powder
• 8 skinless, boneless chicken thighs
• 1/2 tsp. salt
• 1 can (398 ml) coconut milk
• 2 large carrots, sliced into coils
• 2 medium potatoes, peeled, cut into 1/2-inch chunks
• 1 cup frozen peas
• 1/2 cup chopped cilantro

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Heat a large wide frying pan over medium-high. Add oil, then onion and curry powder. Cook until onion starts to soften, 3 minutes. Sprinkle chicken with salt, then add to pan. Stir until coated.

Add coconut milk, carrots and potatoes and bring to a boil. Reduce heat to medium. Gently boil, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Remove lid and continue boiling until liquid is slightly thickened, about 5 more minutes. Stir in peas and cilantro and cook for 1 more minute. Serve with rice.