White Boi Curry
2 chicken breasts (cubed)
1 onion (small, diced)
2 potatoes (medium, cubed)
3 clove garlic (minced)
2 tablespoon Curry
3/4 tablespoon Garam Masala
1/2 teaspoon Salt
2 tablespoon olive oil
1 cup coconut cream
1 cup chicken broth
- Heat up oil in a large pan with lid.
- Add chopped onion, garlic, garam-massala and curry powder and cook for about 2 to 3 minutes.
- Add chicken pieces with salt.
- Cover and let simmer for a few minutes. After about 10 minutes you’ll notice that the chicken will released some natural juices. Let the masala get into the meat.
- Add potatoes and stir well, coating with spices.
- Add coconut cream and broth (just enough to cover the meat) to make a gravy and mix around.
- Cover the pot and turn down the heat to a gentle simmer. Allow this to cook for about 20 minutes or so (about 20 to 30 minutes). The goal is to have tender pieces of potato (which start to break down and thicken the sauce) and a rich-thick sauce. If there’s still a lot of liquid left after the 20 minutes, using the back of your spoon, smash a few pieces of the potato. This will help thicken the gravy.
- Server over plain rice with naan bread on the side.
- If too thin, mix cornstarch and coconut milk into a slurry and stir into the curry to thicken #CurrySlurry
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