Directions:
- Sauté the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion is translucent.
- Cook the Chicken: Add the chicken pieces to the pot and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Add Spices and Potatoes: Stir in the curry powder and turmeric, cooking for an additional 1-2 minutes until fragrant. Add the diced potatoes and mix well.
- Add Liquids: Pour in the coconut milk and chicken broth. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
- Serve: Fluff the cooked rice and spoon the chicken and potato curry over the rice. Garnish with fresh cilantro before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 450 kcal | Servings: 4 servings
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