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The ingredients needed to cook Curry-Not-Curry Chicken Breasts Stew with Potatoes:
- Provide [A - blended paste for marinade]
- Prepare 1 tbsp oil
- Take 2 tbsp curry powder
- Take 2 chopped green onions
- Prepare 1 onion, chopped
- Use 5 cloves garlic
- Prepare 1 inch fresh ginger (or more if you like)
- Use 1 stalk lemongrass (crush the base), chopped
- Get 1 tsp chicken seasoning
- Use 1 tbsp lemon juice
- You need 1 tsp turmeric powder
- Prepare 1.5 tsp paprika (you can use chopped chili)
- Prepare 3 tbsp water (to cover ingredients in blender)
- Get to taste salt, pepper
- Take [B - To Cook]
- Get 800 g - 1kg chicken breast, cubed
- Provide 1 tbsp cooking oil
- Prepare to taste salt, pepper, sugar
- Take 1/2 cup water/broth
Instructions to make Curry-Not-Curry Chicken Breasts Stew with Potatoes:
- 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.
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