Recipe of Super Quick Homemade Simple Chicken Curry

Simple Chicken Curry
Simple Chicken Curry

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, simple chicken curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Simple Chicken Curry is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Simple Chicken Curry is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have simple chicken curry using 14 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Simple Chicken Curry:
  1. Take boneless, skinless chicken
  2. Prepare Salt
  3. Make ready Pepper
  4. Prepare carrots
  5. Prepare onions
  6. Get potatoes
  7. Make ready ginger
  8. Get garlic cloves
  9. Make ready chicken broth OR water
  10. Get apple
  11. Get honey
  12. Take salt
  13. Prepare Japanese curry roux mix
  14. Make ready soy sauce
Instructions to make Simple Chicken Curry:
  1. Rinse chicken and cut into bite-sized pieces
  2. Peel and cut the carrots and onions into wedges
  3. Cut the potatoes into 1.5" pieces and soak I water for 15 minutes to remove excess starch
  4. Grate the ginger and crush the garlic
  5. Heat oil in large pot over medium heat and sauté the onions until they become translucent
  6. Add ginger and garlic
  7. Add the chicken and cook until the chicken changes color
  8. Add the carrot and mix.
  9. Add chicken broth (or water)
  10. Bring to a boil and skim the fat off the surface
  11. Peel the apple and grate coarsely into the pot
  12. Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally
  13. Add the potatoes and cook 15 minutes, or until potatoes are tender
  14. Add the curry roux - break up the block and allow to dissolve. Then add soy sauce, and simmer on low heat until curry becomes thick.
  15. Serve with rice. Store in the fridge for up to three days or in the freezer for up to a month.

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