Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, curry-not-curry chicken breasts stew with potatoes. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Heat cooking oil in pan, pour marinaded chicken into pan. Until chicken pieces start to cook evenly Season with salt, pepper, sugar; add potatoes, water and cover to cook. Curry-Not-Curry Chicken Breasts Stew with Potatoes. Before you jump to Curry-Not-Curry Chicken Breasts Stew with Potatoes recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.
Curry-Not-Curry Chicken Breasts Stew with Potatoes is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Curry-Not-Curry Chicken Breasts Stew with Potatoes is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook curry-not-curry chicken breasts stew with potatoes using 19 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Curry-Not-Curry Chicken Breasts Stew with Potatoes:
- Get [A - blended paste for marinade]
- Prepare 1 tbsp oil
- Prepare 2 tbsp curry powder
- Make ready 2 chopped green onions
- Take 1 onion, chopped
- Take 5 cloves garlic
- Prepare 1 inch fresh ginger (or more if you like)
- Take 1 stalk lemongrass (crush the base), chopped
- Take 1 tsp chicken seasoning
- Get 1 tbsp lemon juice
- Make ready 1 tsp turmeric powder
- Prepare 1.5 tsp paprika (you can use chopped chili)
- Prepare 3 tbsp water (to cover ingredients in blender)
- Prepare to taste salt, pepper
- Prepare [B - To Cook]
- Get 800 g - 1kg chicken breast, cubed
- Take 1 tbsp cooking oil
- Take to taste salt, pepper, sugar
- Take 1/2 cup water/broth
In a large skillet, melt butter; cook chicken until juices to clear. In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Pat chicken thighs dry with a paper towel. Season both sides of each thigh liberally with salt, and pepper.
Instructions to make Curry-Not-Curry Chicken Breasts Stew with Potatoes:
- Blend ingredients on A list in a blender until it forms a paste. Add water or oil for the consistency and taste of your preference.
- Mix blended paste with cubed chicken breasts and marinade for at least 2 hours or overnight
- Heat cooking oil in pan, pour marinaded chicken into pan. Cook and stir for approximately 3 - 4 minutes. Until chicken pieces start to cook evenly
- Season with salt, pepper, sugar; add potatoes, water and cover to cook. It is ready when potatoes are soft when gently poked with a fork.
Pat chicken thighs dry with a paper towel. Season both sides of each thigh liberally with salt, and pepper. Add the chicken and cover the pot with a lid. Sauté onion and garlic in butter and olive oil over a medium heat in a large Dutch oven or stock pot until translucent, about five minutes. Add potatoes and flour, stir until combined.
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