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Veggie Chicken Curry :Recipe:
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1 cup oil
2 cups water
1 cup sweet potatoes or sweet yellow yam, cubed
½ cup rice flour
1 tbsp turmeric powder
2 tsp salt
1½ cup vegetarian chicken, cubed
½ cup water
1 tsp sugar
3 tsp salt
2 stalks lemon grass, with bulbs crushed
3 kaffir lime leaves, torn in half
2 bay leaves, torn in half
1 can coconut milk
1 red chili pepper, chopped (optional)
4 tbsp curry powder
In a wok or deep-fryer, heat oil.
In a pot, boil water and precook potatoes until tender. Drain and cool.
Mix flour, turmeric and salt together in a large bowl. Toss in chicken and remove onto a plate.
Gently toss in the potatoes and also remove onto a separate plate.
When oil is hot, deep-fry chicken cubes until golden and leave on a paper towel-lined-plate to absorb oil. Repeat for potatoes.
In a pot, simmer together water, sugar, salt, lemon grass, lime and bay leaves; leave covered for 5 minutes on medium heat. Pour in all contents of coconut milk. Mix in curry powder and peppers