Hello everyone! Chicken and potato curry is a dish that never goes out of style. This time, instead of a Myanmar-style recipe, I'd like to share a Thai-style chicken and potato curry recipe.
Ingredients
- About 8 pieces of chicken drumsticks
- 60 ml coconut milk
- 2 tablespoons vegetable oil
- 1 onion (thinly sliced)
- A thumb-sized piece of ginger (thinly sliced)
- 4 cloves garlic (finely chopped)
- 4 chili peppers (thinly sliced)
- 250 ml white wine
- About 375 ml chicken stock
- 2 teaspoons fish sauce
- 2 potatoes (peeled and cut into medium-sized pieces)
- 3/4 teaspoon turmeric powder
- 1 cinnamon stick
Step-by-step instructions
1. Heat a pot and add oil. Once the oil is hot, add the onion, ginger, garlic, and chili peppers, and sauté for about 2 minutes.
2. Add the white wine. Let it boil for about 5 minutes, then add the chicken stock, fish sauce, and turmeric powder, and stir well until mixed.
3. Next, add the chicken pieces. Once the broth starts to boil, reduce the heat to medium and let it simmer for about 10 minutes.
4. Then add the potato pieces, cover the pot about three-quarters of the way with the lid, and let it simmer. You'll need to simmer for about twenty minutes for the chicken and potatoes to become tender.
5. After twenty minutes, reduce the heat. Add the coconut milk. Add the cinnamon stick and stir the pot. Then taste it to check if it's too bland or salty. If the dish tastes bland, you can add a little more fish sauce. If it tastes too salty, add a bit more coconut milk.
Finally, you'll have a spicy chicken and potato curry with a perfectly balanced flavor and aroma. It can be enjoyed deliciously with rice.
Source: Thespruceeats.com
