Season chicken with salt and pepper and cook in a hot pan until caramelized on all sides but not quite cooked through in the center. Remove and set aside.
Sauté diced onions in the chicken juices and fond until they begin to caramelize.
Add potatoes and carrots and cover with water, bring to a boil.
Simmer around 15 minutes then add the cubed curry, reserved chicken thigh and simmer another 10-15 minutes until potatoes and chicken are cooked through and tender.
For the potatoes, onions and carrots I just use the ratio that I like from whatever I have available. Refer to your curry packet for how much water and curry cubes to add.
Serve with steamed short grain white rice and enjoy on a nice cold winter day.
emilycecilia on
Honestly one of my favorite winter meals. I could eat this every day.
3 Comments
Recipe:
Season chicken with salt and pepper and cook in a hot pan until caramelized on all sides but not quite cooked through in the center. Remove and set aside.
Sauté diced onions in the chicken juices and fond until they begin to caramelize.
Add potatoes and carrots and cover with water, bring to a boil.
Simmer around 15 minutes then add the cubed curry, reserved chicken thigh and simmer another 10-15 minutes until potatoes and chicken are cooked through and tender.
For the potatoes, onions and carrots I just use the ratio that I like from whatever I have available. Refer to your curry packet for how much water and curry cubes to add.
Serve with steamed short grain white rice and enjoy on a nice cold winter day.
Honestly one of my favorite winter meals. I could eat this every day.
I like the choice of curry mix 🤌