Chicken Curry
Prep Time 15 mins
Cook Time 40 mins
Serves 4
Difficulty N/A
Ingredients
- 1 lb (454 g) boneless skinless chicken thighs, cut in 1” (2.5 cm) cubes
- 1 tsp (5 mL) sugar
- 1 tsp (5 mL) salt
- 2 tsp (10 mL) soy sauce
- 1 1/2 tsp (7 mL) cornstarch
- 2 tbsp (30 mL) vegetable oil
- 1 onion, sliced
- 1 tbsp (15 mL) fresh ginger, minced
- 3 cloves garlic, minced
- 2 blocks (1.5 oz each) Japanese curry or 3 tbsp (45 mL) curry paste
- 2 potatoes, peeled and diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 1/2 cups (375 mL) chicken broth
- 1 piece of crystal rock sugar
- 1/2 cup (125 mL) Carnation® Evaporated Milk
- 1 cup (250 mL) frozen peas
- 1 tsp (5 mL) salt
- 2 tsp (10 mL) sugar
- chopped cilantro for garnish
Directions
Step 1:
Combine chicken with next 4 ingredients. Set aside.
Step 2:
Heat oil in large skillet. Stir fry the onion, ginger, garlic, and chicken. Add the curry and break it up with a spoon. Add, potatoes, carrots, celery, chicken broth and crystal rock sugar. Bring to a boil, reduce to simmer and cook for 30 minutes. Add Evaporated milk, peas, salt and sugar. Serve immediately.
Tip
For a thicker texture, stir in 1 1/2 tbsp (22 mL) cornstarch mixed with water before adding the Evaporated Milk.