Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Oil

  2. 2 Garlic cloves - finely chopped

  3. 1 tablespoon 15ml Curry powder

  4. 4 oz 113g Chicken breast - coarsely chopped

  5. 1 oz 28g Onion - chopped (small)

  6. 1 oz 28g Potato - diced small (medium)

  7. 1 tablespoon 15ml Chicken stock

  8. 2 tablespoons 30ml Fish sauce

  9. 1 Sugar

  10. 4 tablespoons 60ml Coconut milk

Instructions Jump to Ingredients ↑

  1. We like to include at least one curry in a full meal and in the next chapter I'll show how to make up the different pastes that are the basis of the four main curries. However, before we start the business of pounding spices, we have easier dishes like this which use ready-made curry powder-a medium Indian curry powder will do.

  2. In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the curry powder, stir to mix thoroughly and cook for 1 minute. Add the chicken, stir and mix until the meat is coated with the curry mixture. Add the onion, potato and 4 Tbs. stock, and cook, stirring constantly until the potato is al dente. If the mixture becomes, dry add a little more stock. Add the fish sauce, sugar, and coconut milk, stirring after each is slightly thickened.


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