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Chicken Curry

Chicken Curry

Ingredients:

• Chicken, 2 pounds (I used boneless thigh meat, you can use breast meat or even chicken with bone-in)
• Potatoes, 2
• Onion, 1
• Carrots, 2 or 3
• Garlic, 2 cloves
• Ginger, 5 slices
• Nutmeg, 1 tsp
• Tumeric powder, ½ tsp
• Paprika, 1 tsp
• Garlic powder, ½ tsp
• Soy Sauce, 1 Tbsp
• Sugar, 1 tsp
• Chinese cooking wine, 1 Tbsp
• Curry gravy (I used the Japanese version, I put 3 gravy cubes. You can use 1 can of Chinese curry gravy or 1 tablespoon of curry powder)
• Water, 3 cups

Steps:

1. Cut onion into cubes or strips. I cut some into cubes and some into strips to give it a different texture.
2. Cut carrots into small pieces.
3. Finely chop garlic and ginger.
4. Peel and cut potatoes into big cubes.
5. Use a large frying pan.  Spray cooking oil. Use high heat. Put garlic, ginger, onion, carrots to the pot.  Cook it for couple of minutes. Then add the spices (tumeric powder, paprika, nutmeg and garlic powder). Mix it well.
6. Add chicken.  Mix it well.  Let it cook until the meat is half cooked.  Add cooking wine and soy sauce.  Cook it for another minute or so.
7. Add curry gravy, sugar and water to the pot. Mix it well.
8. Add potatoes.  Turn the heat to low, and let it simmer for 1 hour.  Stir occasionally.  If you cook the potatoes in the microwave for 10 minutes before like I did, you probably need 30 minutes cooking time instead of an hour.  Check the thickness of the sauce, add water if needed.
9. Add a pinch of salt if needed.

Cut vegetables first

Add Chicken and spices

Japanese style curry gravy

Chicken Curry