Thursday, October 13, 2011
CHICKEN THIGH CURRY
3 pcs (600 to 650 grams) chicken thigh
2 cups coconut milk
1 small carrot, cut into cubed
200 grams green beans, halves/sliced
1 small bell pepper, slant cut
1 small tomato, halves/sliced
1 tbsp olive oil
1 small onion, peeled and finely chopped
3 cloves garlic, peeled and crushed
1 tsp curry powder
1/4 tsp paprika
1/4 tsp ginger powder
1/4 tsp chili powder (optional)
1/2 to 1 tsp salt
Clean and remove any fat and skin from the chicken.
Heat the oil in a wok or pan over medium heat and saute garlic and onion.
Brown the chicken on both sides for a few minutes then pour the coconut milk. Add the curry ginger powder and paprika.
Cover and cook for 20 minutes. Add the carrot then continue cooking for about 5 minutes.
Add the green beans tomato and bell pepper. Simmer for 5 minutes. Add salt and chili to taste.