Chicken Curry with Potatoes
1 hour
5 Servings
Popular daily menu that is well-liked by our society. Chicken and thick gravy are suitable to serve with hot rice or bread.
Nutrition Value in 1 Serving
Calories
222.2 kcal
Carbohydrate
15.1 g
Protein
15.3 g
Fat
11.3 g
Sodium
374.4 mg
Ingredients:
| 2 tbsp | Cooking oil |
| 1 no | Onion, sliced |
| 1 inch | Ginger, pounded |
| 2 cloves | Garlic, pounded |
| 1 tbsp | Meat curry powder |
| 1/2 tbsp | Chili powder |
| 1/2 tsp | Turmeric powder |
| 300 g | Chicken, cut into pieces |
| 2 nos | Potato, diced |
| 150 ml | Water |
| 50 ml | Cocount Milk |
Ingredient A: spices
| 1 no | Clove |
| 1 no | Star anise |
| 1 no | Cinnamon |
| 1 sprig | Curry leaves |
Ingredient B: seasoning
| 1 small piece | Dried tamarind |
| 1/3 tsp | AJI-NO-MOTO® |
| 1 tsp | TUMIX® Chicken Stock |
| 1/2 tsp | Salt |
- Heat cooking oil in wok, sauté onion and spices (A) until fragrant.
- Add in ginger and garlic paste together with curry, chili and turmeric powder.
- Stir fry over low heat until oil separates. Add in chicken, mix well.
- Add in potato, seasoning (B) and water. Mix well and cover, let it cook over medium-low heat for around 15 minutes.
- Lastly add in coconut milk, boil for 2 minutes. Serve hot.
With the application of AJI-NO-MOTO®, it is able to reduce about 11% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
TUMIX® Chicken Stock Recipes
