STEPS
INGREDIENTS
Marinate the chicken with curry powder, leave overnight in fridge
Heat up the rice bran oil. Sauté diced onions, ginger and garlic. Stir until the onions caramelised
Add in the curry paste to the mixture and stir for 5 minutes in medium heat. Add the sesame oil in this step
Add the chicken to the paste and stir to ensure they are well coated with the curry paste
Add half cup of water and mix well. This is to ensure the paste do not get burnt. Simmer for 5 minutes in medium heat
Add the frozen vegetables to the mixture
Stir the vegetables to ensure they are well coated with the curry sauce
Add a cup of water to the curry and let it simmer in low heat for 30 minutes. Stir occasionally to prevent burning
Voila! Add the soy sauce to the curry and stir evenly and it is now ready. Serve it with cooked basmati rice. Bon appetite
- 2.0c Onions
- 7.0tsp Garlic
- 7.0tsp Ginger
- 1/2kg Chicken
- 2/5kg Frozen vegetables
- 5.0Tbsp Curry powder
- 2/5kg Curry paste
- 4.0Tbsp Rice bran oil
- 2.0Tbsp Sesame oil
- 2.0Tbsp Soy sauce
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