Chicken and potato curry
Chef Lola's Kitchen · ♥ 318 likes · 9.9K views · 4 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ lb chicken breast
- 2 tbsp coconut oil
- 1 tsp ginger
- ½ tsp habanero pepper
- 1 tbsp curry powder
- 1 cup coconut milk
- 1 cup potato
- onions
Heat the oil; add the onions, ginger and habanero, then the curry powder, stirring a few seconds until coated, as it burns easily.
Aromatics and curry powder in hot oil
- 1 tbsp tomato paste
Add coconut milk and a tablespoon of tomato paste; mix until the paste dissolves.
Coconut milk and tomato paste
- 1 cup chicken stock
Add the potato chunks and a cup of chicken stock; cover and cook until the potatoes are done, about 10 to 15 minutes, stirring often so the sauce does not burn.
- salt
- green beans and sweet peas
Add a handful of green beans and sweet peas, simmer briefly and take off the heat; serve with white rice or flatbread.