Thursday, April 19, 2012

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


  • 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

  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.

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