We are slowly introducing spicy food into our children's diet. And they are taking it really well. :) One of the first spicy dishes we made for them is this dry chicken curry with potatoes. You can reduce or increase the amount of curry powder you add to this dish, depending on how spicy you like it.
This is an easy curry dish to prepare at home; last week we even made some extra so that we can have a curry puff wrapping session at home with the kids (recipe post for that will be shared soon too). We usually serve our chicken curry with rice, fried eggs, cucumber and a stir fried vegetable.
Dry Chicken Curry with Potatoes
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 35-40 minutes
1 boneless, skinless chicken breast, cut into small pieces
3 onions, finely chopped
1 inch ginger, finely grated
1/2 bulb garlic, finely chopped
5 tbsp meat curry powder (Baba's)
4 tbsp cooking oil
2 tbsp light soy sauce
2 tbsp water
3 potatoes, cut into small cubes
Kaffir lime leaves, thinly sliced
1. In a large frying pan or wok, heat 2 tbsp oil over medium high heat. Add the potatoes, and saute for about 2-3 minutes, and then remove the potatoes from the pan.
2. Add the remaining oil, garlic, ginger and onion and saute for about 2 minutes, until the garlic is golden brown.
3. Add the chicken and curry powder, and cook for about 4-5 minutes. Season with light soy sauce, add the water and then reduce the heat to low heat and simmer for 15 minutes.
4. Add the potatoes, and cook for a further 15 minutes. Taste and season with more salt or soy sauce as necessary. Garnish with kaffir lime leaves and serve immediately.
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