July 15, 2018
Main Dish, Curries, Poultry,
Chicken, Vegetables, Potatoes , Indian, No Refrigeration, Stove Top, Gluten-Free, No Eggs, Make it from scratch more
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"I don't recall where I originally got this recipe. I posted it on another recipe site that has changed hands a few times, and I'm moving it here for safekeeping. The prior reviews said it tasted more Indian than Thai (I don't eat either enough to be able to make that distinction myself). They also said it could use some vegetables, so I'm modifying the recipe to reflect suggestions. Feel free to tweak however you like to make it fit your needs, including adding spice if you like hot curries. Serve over rice."
Saute chicken pieces in butter until golden brown. Remove chicken and set aside.
Steam or boil the vegetables/potatoes using your favorite method until barely cooked but not overdone. Set aside.
In same pan you cooked the chicken, cook onions, garlic and all remaining spices for 2-3 minutes over medium heat, stirring constantly so the garlic does not burn.
In a large saute pan or pot, combine chicken, vegetables/potatoes and onion mixture. Add chicken stock and heavy cream. Simmer until chicken is tender and sauce is reduced to about half the original amount.
Serve over rice.
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We enjoyed this curry -- I only used 1 tsp chili powder and next time I will use the full amount. Served over rice for a very nice dinner. Thanks for sharing!
I seriously loved this curry. I like mine mild and that is what attracted me to the recipe. I used shrimp instead of chicken and used onions, yellow peppers, carrots, baby corn and pea pods for the veggies. Such a delicious dish! Thank you for sharing it here for us to try. It will be made again! Linda