MAY NG

CURRY CHICKEN

My aunt’s mild chicken curry is one of my favorite winter dishes. For best results, marinate the chicken overnight.

INGREDIENTS:

  • 4 chicken thighs
  • 4 carrots
  • 3 potatoes
  • 1 small onion
  • 1 tablespoon vegetable oil

MARINADE

  • 14 oz coconut milk
  • 3 tablespoons madras curry powder
  • 1 tablespoon sugar
  • 3 garlic cloves (diced)
  • 1 shallot (diced)
  • salt & white pepper (to taste)

INSTRUCTIONS – Slow Cooker:

  1. Cut carrots, potatoes and onion into 1 inch pieces.
  2. Place veggies into slow cooker.
  3. Add with chicken, cover with marinade.
  4. Cook on LOW for 6 hours.

INSTRUCTIONS – Stove Top:

  1. Pan fry the chicken until juices run clear (2-3 mins each side).
  2. Add veggies and cover in marinade. Cover and bring to a boil.
  3. Simmer on low heat for 75-90 mins.