Chicken curry is such a classic dish, and this version is absolutely delicious and authentic! With everything made in one pan, you can't go wrong making this for those busy weeknight dinners.
You'll love the intense flavors in this, and it goes perfectly with rice, or more traditionally with baguette on the side. Serve this up for your family and they'll want it again and again!
Ingredients:
- ¼ cup vegetable oil
- 1 teaspoon garlic, minced
- 4 tablespoons dried radish
- 3 bay leaves
- ½ stalk lemongrass, cut to 2-inch pieces
- 2 cups chicken breast, diced small (about 1-2 large chicken breast(s))
- 1 onion, quartered
- 6 small white potatoes, peeled and cut into chunks
- 2 cans coconut milk paste
- 2 cans full of 2% milk (use coconut milk cans to measure)
- 1 teaspoon salt, or to taste
For the chicken marinade:
- 1 teaspoon garlic, minced
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 teaspoon curry powder
- 1 teaspoon coconut milk
Directions:
- Start by marinating your chicken in a bowl - add all marinade ingredients to cut up chicken, and allow to marinate at least 15 minutes.
- Microwave your potatoes about 7 minutes to soften.
- Once your chicken is marinated, to a large pan on medium heat, add vegetable oil and allow to warm up.
- Add garlic, dried radish, bay leaves, and lemongrass, then stir to combine. Allow to fry until all the ingredients turn golden brown, about 5-10 minutes.
- Add marinated chicken breast to the pan, stirring to incorporate all ingredients together.
- Add quartered onion, stirring to incorporate and break up the onion chunks.
- Add softened potatoes to the pan, stirring to combine.
- Add coconut milk and milk to the pan, stir and bring to a boil, then lower the heat slightly and simmer for 15-20 minutes, until it starts to thicken up slightly. Add salt to taste.
- Remove from heat then serve immediately with baguette on the side.
