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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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this has lots of sauce. Ingredients:
1 lb chicken meat (in chunks) |
1 cup tomato (diced) |
2 cups broccoli |
1 cup carrot (cut into 1-inch pieces diagonally) |
1 cup onion (cut in chunks) |
1 cup peas |
3 tablespoons curry powder (only buy from the chinese grocery store, don't use authentic) |
2 -3 garlic cloves (chopped) |
2 tablespoons fresh ginger (cut in large slices, take out later) |
1 tablespoon vegetable oil |
400 ml coconut milk |
2 tablespoons soy sauce |
Directions:
1. Heat the vegetable oil in a deep frying pan and add the garlic and ginger. When they begin to smell fragrant, add the onions.
2. Stir until they have gone soft, then remove to a platter.
3. Turn up the heat on the pan and - if necessary - add a little more oil.
4. Add the chicken and leave on the heat without stirring for as long as you can bear.
5. When the chicken smells delicious and is starting to achieve a nice brown crust, you can stir briefly to brown the other side.
6. The more patient you are, the more flavor the chicken will have.
7. Once the chicken is browned to your satisfaction, put the garlic, onion and leek mixture back in the pan.
8. Stir in the curry powder and let the mix cook for a few minutes to bring out the flavor of the curry.
9. Stir in the coconut milk and the soy sauce.
10. Add the carrots and allow to simmer for five minutes.
11. Then add the peas.
12. Simmer for five minutes and then add the broccoli and tomatoes.
13. Bring the mixture back to heat and simmer for another 8-10 minutes, until the broccoli goes bright green and the rest of the vegetables are tender. Serve over steamed rice immediately.
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