Ingredients:
1 chicken thigh
½ lb shrimp- peeled
and deveined
6 pieces small fried tofu- cubed
2 russet potatoes- cubed
2 russet potatoes- cubed
8 pieces okra- sliced
into 1" rounds (remove tops & ends)
1 medium onion-
minced
1 shallot- minced
2 large garlic
cloves- minced
1 tbsp fresh ginger-
peeled & minced
1 scallion- minced
2 ¼ tbsp Madras curry
powder
13.5oz can Chaokoh or
Arroy brand coconut milk
1 cup chicken broth
salt
pepper
granulated garlic
cayenne
vegetable oil
Chicken
Preparation:
- Bone and remove all fat. Slice thinly.
- Place chicken in a small bowl and lightly season with salt, pepper, granulated garlic, and cayenne.
- Mix thoroughly. Cover and refrigerate to marinate for at least 20min.
Cooking
Directions:
- In a large pot over low medium heat, cover surface lightly with oil.
- Add shallots, ginger, garlic, and onion. Saute about 3min or until translucent.
- Add 2 tbsp curry powder and stir for approximately 10 sec. As soon as curry becomes toasted and aromatic, add coconut milk and chicken broth. Stir to mix thoroughly.
- Add potatoes. Set on low heat, cover, and simmer for 15min.
- In a separate pan set on medium high heat, lightly cover surface with oil.
- Add scallions and shrimp. Toss thoroughly. Remove from heat and set aside.
- Using the same pan, add chicken and ¼ tbsp curry powder. Toss thoroughly.
- Add cooked chicken, shrimp, tofu, and okra to curry. Fold in and cover to simmer for 10min.
- Serve with steamed jasmine rice.
Hmmm now I'm curious bc I HATE curry...except for japanese curry
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