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Categories:
canola oil red onion shallots garlic stalk of lemon grass stalk of curry leaves potatoes carrots fresh green beans Curry coconut cream salt chicken salt
Viewed: 73 - Published at: 6 years agoIngredients
- Canola oil
- 1/2 Small red onion
- 3 shallots
- 2 cloves of garlic
- 1 stalk of lemon grass
- 1 stalk of curry leaves
- 3 small potatoes
- 2 large carrots
- 1 cup fresh green beans
- 1/4 cup of Curry powder
- 1/2 cup of Coconut cream
- Salt and pepper
- 4 leg/thigh chicken pieces
- Salt and pepper
Method
- Finely chop red onion, shallots and 2 cloves of garlic. Remove outer husk of lemon grass and discard. Chop lemongrass stalk into 3-4 pieces. Remove curry leaves from curry stalk. Peel carrots and potatoes and rough chop. Snap ends off green beans and snap into 2-3 pieces (depending on your preference).
- Heat oil to med/high in a large skillet or wok. Add chopped potatoes and carrots and lightly brown, turning often. Turn off heat and remove carrots and potatoes one by one, preserving remaining oil. Next, add chopped red onion, shallots, garlic, lemongrass and curry leaves to skillet and saute. Add water to keep moist. Once sauteed, add curry powder and stir. Add additional water to prevent curry from burning. The consistency of this mixture should be wet enough to coat the chicken pieces. Add chicken pieces and stir well. Cook on medium/low heat for 5 minutes. Once chicken has been coated well and semi-cooked, add sauteed potatoes, carrots and uncooked green beans. Add enough water to make a gravy consistency and 1/2 cup of coconut cream. Simmer for 20-30 minutes covered. Season to taste. Serve over rice.
