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
- 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.
- 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.
- Serve on top of white rice and garnish with parsley and hard-boiled eggs.