Chicken Curry

Procedure

1. 1
   Heat 15mL of cooking oil in a pan over medium heat. Fry the cubed potatoes and carrots until the edges are lightly browned, then remove and set aside.
2. 2
   In the same pan, sauté the ginger, garlic, and onions until the onions are soft and the ginger is highly aromatic.
3. 3
   Add the chicken pieces to the pan and sear them until the outer layer turns white and starts to lightly brown.
4. 4
   Stir in 10g of curry powder and toss the chicken thoroughly to ensure every piece is evenly coated and the spices are toasted.
5. 5
   Pour in 100mL of water and add 10g of Menu Chicken Broth cubes 10g. Stir well until the powder is fully dissolved, creating a deeply savory base for the curry.
6. 6
   Add the fried potatoes and carrots back into the pan. Cover and simmer for 10 to 12 minutes or until the chicken is cooked through.
7. 7
   Pour in the 250mL of coconut milk. Lower the heat to avoid curdling and let it simmer gently for another 5 minutes.
8. 8
   Add the bell peppers and continue to cook for 2 to 3 minutes until the sauce has thickened to your desired consistency.
9. 9
   Give the curry a final stir to incorporate all the oils from the coconut milk and the savory notes of the Menu Chicken Broth cubes 10g
10. 10
    Serve hot in a bowl, ideally paired with a side of steamed white rice.