SAWCLicious Recipe: Chicken Curry with Potatoes and Carrots

I grew up thinking Chicken Curry is a Chinese dish. Yes, my dad loves chicken curry but cooked in a very different way. We would have potatoes, carrots, and hard-boiled egg with curry. It was a light and delicious dish. I had some green curry paste in my pantry for quite a while and realized I should cook this dish when talking to Pia and David last week. 

Chicken Curry with Potatoes and Carrots

Ingredients

• 2 pieces chicken breasts cut into 2x2 square pieces.
• 2 small potatoes quartered
• 1 pc. carrot cut into the same size as potatoes
• green or yellow curry ready-made paste
• 2 cloves of garlic minced
• 1 whole white onion diced
• Salt & Pepper
• 1-2 tsp. of white sugar
• Parsley for garnishing
• Optional: Sliced hard-boiled egg
• 2 tbsp. olive oil
• 1/4 cup of water/ chicken broth

Procedure

1. In a wok, pour olive oil and saute garlic and onion until soft. Add the chicken breasts and chicken curry paste. Saute for 3 minutes and add the potatoes and carrots.
2. Add 1/4 cup of water or chicken broth. Let it simmer in low-heat for 10-15 minutes or until carrots and potatoes are soft enough. I don't cover it while simmering. Season with sugar, salt, and pepper.
3. Serve on top of white rice and garnish with parsley and hard-boiled eggs.