Japanese Curry Chicken
Ingredients:
- 1 KgBoneless Chicken Thighs, 2 cm cubes
- 60 mlCanola Oil
- 2Onions, chopped
- 700 gPotatoes, 2 cm cubes
- 2Red Finger Chilies, finely chopped
- 1Carrot, quartered lengthwise, 0.3 cm slices
- 300 gSnow Peas, remove string, diagonally sliced
- 40 gGinger, julienne
- 200 gCreamed Coconut
- 220 gCurry Sauce Mix
- 30 gTomato Paste
- 1 LChicken Stock
- 80 mlWhite Wine
- 4 clovesGarlic, crushed
- 6 gSalt
- 4 gPepper, ground
- 4Dundicut Chilies, ground
- 5 gCurry Powder
Method:
- Microwave Carrots, and Potatoes for 8 minutes on high.
- In a sauce pan on medium high heat, add Oil, allow to get hot. Add Onions, lightly season with Salt, Pepper, and Garlic Plus. Saute for 5 minutes. Add Carrots, saute for 4 minutes. Add Chicken, lightly season with Salt, Pepper, and Garlic Plus, saute 12 minutes, stirring occasionally. Deglaze with 1/2 the Wine. Make well in centre of pan, add Tomato Paste, saute for 2 minutes. Add Garlic, and Ginger, saute for 30 seconds. Deglaze pan with rest of Wine., allow Wine to reduce.
- Add Coconut, break up until smooth. Add Salt, Pepper, Dundicut Chilies, and Curry, mix well. Add Chicken Stock, mix well. Break up Curry Sauce Mix into small pieces, add to Chicken, stir until dissolved. Add Potatoes, bring to a simmer, reduce heat to low, simmer for 20 minutes, stirring regularly. Add Snow Peas, simmer for 15 minutes.
- Serve with Rice, or Naan Bread.