Curry-Not-Curry Chicken Breasts Stew with Potatoes. Heat cooking oil in pan, pour marinaded chicken into pan. Until chicken pieces start to cook evenly Season with salt, pepper, sugar; add potatoes, water and cover to cook. Curry-Not-Curry Chicken Breasts Stew with Potatoes is something that I've loved my entire life.

I had a bit of ginger, lemongrass and green onions left and loads of curry powder so, what did I do? I modified it to make a non-spicy curry-sort-of. The tangy stew can be served with a fragrant rice and side vegetables for just. You can have Curry-Not-Curry Chicken Breasts Stew with Potatoes using 19 ingredients and 4 steps. Here is how you cook it.

Ingredients of Curry-Not-Curry Chicken Breasts Stew with Potatoes

Prepare of [A - blended paste for marinade].
You need 1 tbsp of oil.
Prepare 2 tbsp of curry powder.
Prepare 2 of chopped green onions.
You need 1 of onion, chopped.
Prepare 5 cloves of garlic.
Prepare 1 inch of fresh ginger (or more if you like).
It's 1 stalk of lemongrass (crush the base), chopped.
You need 1 tsp of chicken seasoning.
It's 1 tbsp of lemon juice.
It's 1 tsp of turmeric powder.
Prepare 1.5 tsp of paprika (you can use chopped chili).
It's 3 tbsp of water (to cover ingredients in blender).
It's to taste of salt, pepper.
Prepare of [B - To Cook].
You need 800 g of - 1kg chicken breast, cubed.
Prepare 1 tbsp of cooking oil.
You need to taste of salt, pepper, sugar.
It's 1/2 cup of water/broth.

How To Make Chicken Stew With Potatoes Peel shallots, garlic cloves, carrots and potatoes and chop carrots into bite size pieces. Allow the chicken to cook until it starts to brown. Add the potatoes and spices and stir to combine. Pour in the tomatoes, coconut milk and sugar.

Curry-Not-Curry Chicken Breasts Stew with Potatoes instructions

Blend ingredients on A list in a blender until it forms a paste. Add water or oil for the consistency and taste of your preference..
Mix blended paste with cubed chicken breasts and marinade for at least 2 hours or overnight.
Heat cooking oil in pan, pour marinaded chicken into pan. Cook and stir for approximately 3 - 4 minutes. Until chicken pieces start to cook evenly.
Season with salt, pepper, sugar; add potatoes, water and cover to cook. It is ready when potatoes are soft when gently poked with a fork..

Add curry powder, toss or stir. Add stock/water, star anise, cinnamon stick, sugar, ground bean sauce (if using), tomato paste, seasoning powder/cube, salt and pepper. Serve and garnish with spring onions. Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth.