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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 carrots |
8 piece(s) chicken thighs (skinless) |
8 cube(s) curry sauce (full pack) |
1 teaspoon(s) oil |
1 onions |
2 potatoes |
5 cup(s) white rice |
Directions:
1. Cut up potatoes and carrots into cubes. Immerse in water and cook over stove until vegetables are soft.
2. Cut up onions into small square pieces.
3. Cup up chicken into small 1 pieces.
4. In a large pan, heat up oil and add onions.
5. Cook until onions are starting to turn softer and add chicken.
6. Cook until chicken turns white, but is not completely done.
7. Add water until almost all of the chicken and onions are immersed underneath. Bring the fire down to medium.
8. One by one, add the curry sauce cubes, and stir continuously as they are being added. Do not let them stick to the sides or bottom of the pan.
9. Remove the potatoes and carrots from the water pot and add to the chicken pan. Stir.
10. Simmer on medium heat and continue stirring until the sauce comes to a continuous boil.
11. Serve with white rice.
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