Sunday, July 18, 2010



(Serves 10-12)


1 kilo chicken, cut into fine size

2 tablespoons vegetable oil

¼ cup fresh root ginger, minced

1 head garlic, finely chopped

1 onion, finely chopped

4 medium size potatoes, cut into fine size

3 carrots, diagonally sliced into fine size

2 medium bell pepper, cleaned and sliced

Salt and ground black pepper to taste

2 cups coconut cream


· Heat the oil in a heavy pan over a medium heat. Saute the ginger followed by the garlic, until golden brown. Add the onion and stir until soft and translucent.

· Sear the chicken and season it with salt and pepper, cook for 5 minutes.

· Dissolved the curry powder to a cup of water and pour gently into the pan. Add the potatoes and stir. Cover and let it boil for 2 minutes.

· Add the carrots and the bell pepper, stirring occasionally, cook for another 2 minutes.

· Finally add the coconut cream, pour gently unto the pan. Stir and cook until the carrots are already tender.

· Serve hot.

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