Cooking Method: Grill / Roast
Chicken Curry with Potatoes
60m
Ingredients
Instructions
1
Heat cooking oil in wok, sauté onion and spices (A) until fragrant.
2
Add in ginger and garlic paste together with curry, chili and turmeric powder.
3
Stir fry over low heat until oil separates. Add in chicken, mix well.
4
Add in potato, seasoning (B) and water. Mix well and cover, let it cook over medium-low heat for around 15 minutes.
5
Lastly add in coconut milk, boil for 2 minutes. Serve hot.
Tips:
1
With the application of AJI-NO-MOTO®, it is able to reduce about 11% of sodium while maintaining the same deliciousness of the dish.
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