This is probably one of my favorite dishes growing up. It freezes well too because every time I went home from college, my mom would send me back with many Tupperwares full of this stuff. I simply had to cook some rice and I had an instant home cooked meal.
Compared to Indian or even Thai curries, this is a super mild sauce and it is on the sweet side, which is how I like it. If you want to try this you may want to add some chili pepper or add less sugar.
After having it for dinner tonight, I have almost forgotten how delicious this is.
The recipe below is one of those recipes where I am trying to quantify the ingredients based off of taste, so the amounts may be a bit weird... it's just what I used tonight. Make sure you cook lots of rice! This will serve about 6. (Remember, it's better the next day, and freezes really well)
Ingredients
8 chicken legs (1100 g)
2 T cooking oil
1 inch section of ginger, peeled and sliced 1/4" thick
20 g of Indian Curry Powder (see note in the "WIT?" section)
1/2 onion cut into 1 inch pieces (241 g)
4 yukon gold potatoes peeled and cut into 3/4" cubes (730 g)
4 carrots peeled and cut into 3/4 inch sections (150 g)
3 cups of water
25 g sugar
45 g soy sauce
1- 14 oz can of coconut cream
1/2 package of frozen peas
salt and pepper to taste
Procedure
1. Use a cleaver to chop each chicken leg into 3 sections and set aside.
2. Heat up a large wok, or saute pan and add the cooking oil.
3. when the oil is nice and hot, add the ginger and allow it to fry for 20 seconds.
4. Add the onion, chicken and curry powder and stir fry until the chicken is white on the surface and the spice becomes aromatic.
5. Add the potatoes, carrots, water, sugar and soy sauce. Bring the sauce to a boil.
6. Add the can of coconut cream and let the sauce simmer for 45 minutes to an hour.
7. Before serving add some peas or any other green vegetable and serve with white plenty of white rice.
Compared to Indian or even Thai curries, this is a super mild sauce and it is on the sweet side, which is how I like it. If you want to try this you may want to add some chili pepper or add less sugar.
After having it for dinner tonight, I have almost forgotten how delicious this is.
The recipe below is one of those recipes where I am trying to quantify the ingredients based off of taste, so the amounts may be a bit weird... it's just what I used tonight. Make sure you cook lots of rice! This will serve about 6. (Remember, it's better the next day, and freezes really well)
Ingredients
8 chicken legs (1100 g)
2 T cooking oil
1 inch section of ginger, peeled and sliced 1/4" thick
20 g of Indian Curry Powder (see note in the "WIT?" section)
1/2 onion cut into 1 inch pieces (241 g)
4 yukon gold potatoes peeled and cut into 3/4" cubes (730 g)
4 carrots peeled and cut into 3/4 inch sections (150 g)
3 cups of water
25 g sugar
45 g soy sauce
1- 14 oz can of coconut cream
1/2 package of frozen peas
salt and pepper to taste
Procedure
1. Use a cleaver to chop each chicken leg into 3 sections and set aside.
2. Heat up a large wok, or saute pan and add the cooking oil.
3. when the oil is nice and hot, add the ginger and allow it to fry for 20 seconds.
4. Add the onion, chicken and curry powder and stir fry until the chicken is white on the surface and the spice becomes aromatic.
5. Add the potatoes, carrots, water, sugar and soy sauce. Bring the sauce to a boil.
6. Add the can of coconut cream and let the sauce simmer for 45 minutes to an hour.
7. Before serving add some peas or any other green vegetable and serve with white plenty of white rice.