Recipe: Yummy Curry-Not-Curry Chicken Breasts Stew with Potatoes

Curry-Not-Curry Chicken Breasts Stew with Potatoes. Soak it in water to avoid darkening - Prepare coconut. 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. Everywhere you go where curries are served, you will find this type of chicken curry. For the Nyonya in Penang, chicken curry is especially popular and often served with nasi kunyit which is Malaysian coconut milk. You can have Curry-Not-Curry Chicken Breasts Stew with Potatoes using 19 ingredients and 4 steps. Here is how you cook it.

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

1. You need of [A - blended paste for marinade].
2. Prepare 1 tbsp of oil.
3. Prepare 2 tbsp of curry powder.
4. You need 2 of chopped green onions.
5. Prepare 1 of onion, chopped.
6. Prepare 5 cloves of garlic.
7. It's 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. Prepare 1 tsp of turmeric powder.
12. It's 1.5 tsp of paprika (you can use chopped chili).
13. Prepare 3 tbsp of water (to cover ingredients in blender).
14. You need 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. Prepare to taste of salt, pepper, sugar.
19. Prepare 1/2 cup of water/broth.

I find chicken thighs and chicken legs best for instant pot chicken stew. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. 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.

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..

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. This easy chicken stew recipe is inspired by the sunny flavours of Spain, with spicy chorizo, smoky paprika and sweet peppers. Chicken Curry is a rich dish that my whole family loves! Potato curries, and bean curries, and various meat curries.