Curry Chicken

Thai food Thai food Thai food 



Rice pudding mixture.

5 pieces of chicken thigh.
Onion, ¼.
1 can coconut milk.
2 tablespoons curry paste.
Potatoes 2 heads.
2 ½ tablespoons of soya sauce.
2 tablespoons sugar.
1 cup water.


How to cook chicken curry.
1. Shell jacket potatoes, rinse thoroughly, then drain and cut into squares, cubes and set aside.
2. Casing shell onion wash water to clean the drain and set aside roughly half of the alley.
3. To about 1 cup of cream into the coconut milk starts to boil a pot set over medium heat to enter.
This curry paste, stir to combine.
4. Stew with coconut milk to it until it is (a period not to burn).
Then add the chicken, washed down to the hips.
5. Waiting for the chicken thigh cooked on both sides, add the remaining coconut milk and stir to combine.
6. Braised chicken thigh with a soft medium heat for about 15 minutes.
Then add the potatoes and onions, cut them down.
7. Added to water. Stir well, then the entire season.
With soya sauce and sugar.
8. To taste to taste, then simmer over a further 15-20 minutes until potatoes begin to soften.
The chicken was tender and hips off the furnace, and lift up.
9. Curry dip bowl. Then serving it up.