Chicken Curry

Ingredients

• 1/4 cup vegetable oil or any oil you prefer
• 1 kg chicken breasts, cut into large cubes
• 1 medium onion, chopped
• 2 garlic cloves
• 1 tbsp grated ginger (fresh preferred)
• 2 tbsp yellow curry paste (optional)
• Vegetables as desired
• 1 small can sweet corn
• 1 cup frozen peas
• 2 medium potatoes, cut into medium pieces
• 2 carrots, cut into medium pieces
• 1 tbsp curry powder
• 1/2 tsp turmeric (or a small knob of fresh turmeric)
• 1/2 cup water
• 3 cups coconut milk (500 g) or cooking cream

Method

1. Heat the oil in a frying pan. When hot, add the chicken and stir-fry on high heat. When the chicken is cooked, transfer it to another plate.
2. Add the onion to the same pan and sauté until soft.
3. Add the garlic and ginger and fry until fragrant.
4. Add the potato and carrot pieces and stir. Add a little water (about 1/2 cup), mix well, and lower the heat so the vegetables cook until half-done and the water has mostly evaporated.
5. Add the curry paste (if using), curry powder and turmeric, and stir to release their aroma.
6. Then add the remaining vegetables and toss briefly, then pour in the coconut milk, stir, and let it simmer for about 5 minutes.
   Timers: 5 min
7. Serve the chicken curry with white rice and naan bread.
8. This chicken curry recipe was shared by a friend and cook on the Shou Tabkhin Today website
9. Um Taha Al-Hamwi
10. Click on Um Taha's name to visit her profile on our site and read more of her recipes
11. To make Um Taha's spinach omelette, click this link: Easy Spinach Omelette Method
12. To make Um Taha's chocolate cookies click on Chocolate Cookies
13. For more desserts from Um Taha's page on our site, here is the link: Maamoul Tart