Check out the video here.Easy chicken curry dish.
Ingredients
- 12 chicken thighs skinless, boneless
- 4 cardomom seeds
- 2 tbsp chopped garlic
- 4 tbsp sliced ginger
- 2 tbsp sesame oil
- 4 tbls yellow curry powder
- 1 tbls dry sweet basil
- 1/2 onion
- 1/4 small green cabbage
- 2 stems celery
- 2 carrots cut 1/4"
- 1 med potato cut 1/4"
- 1 cup mushrooms 1/4"
- 1 cup coconut water
- 1 L chicken broth
- 2 tbls corn flour slurry To thicken the curry at the end.
Servings: people
Instructions
- Mix chicken thighs with cardamom seeds, garlic, ginger, sesame oil, cracked black pepper and salt.
- Preheat 10” skillet at medium heat until water beads. Put the chicken into the pot without oil, searing on one side for 8-10 minutes with the lid ajar.
- Flip the chicken after 10 minutes, keeping pot on medium heat. After flipping chicken, add in the curry powder, dried basil, and then the vegetables, excluding the mushrooms. Put the lid on, wait for moisture to come out of the vent as vegetables will start to sweat. Mix together.
- Add coconut water and cover the mix with chicken broth. Once bubbling rapidly, Add mushrooms and allow to cook for 10 minutes on medium high heat with the lid ajar to reduce the sauce and enhance the flavour.
- Add corn flour slurry to thicken. Check salt and pepper. Serve with rice and Naan bread.
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