Chicken Thigh With Curry Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I got this dish from an old Chinese cookbook. This dish is not the authentic way to make curry sauce but it is a much easier version for those days when you want some curry in a hurry! And it tastes great for a curry sauce without all the pounding and grinding of spices and what nots!! Ingredients:
2 chicken thighs |
4 tablespoons butter or 4 tablespoons oil |
1/2 onion, sliced |
4 tablespoons flour |
2 1/2 tablespoons curry powder |
1 teaspoon minced garlic |
2 tablespoons chinese white rice wine |
2 1/2 cups water |
1 1/3 teaspoons salt |
2 teaspoons sugar |
1 pinch pepper |
1 potato, cut into small pieces |
1 carrot, cut into small pieces |
Directions:
1. Heat butter or oil and stir fry onion over low heat until fragrant (about 4-5 minutes).
2. Then add in the curry paste and stir fry for 1 minute over low heat. Remove and set aside.
3. Make several vertical cuts on the chicken thighs.
4. In a pan, add in the chicken thighs,vegetables and ingredients A. Bring to boil. Reduce heat to medium then cover pan and cook for another 20 minutes.
5. Lastly, add in the curry paste with onion to thicken.
6. Serve dish over rice.
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