Chicken Thigh With Curry Sauce

syltel's Note:

I got this dish from an old Chinese cookbook. This dish is not the authentic way to make curry sauce but it is a much easier version for those days when you want some curry in a hurry! And it tastes great for a curry sauce without all the pounding and grinding of spices and what nots!!

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 2 chicken thighs
• 4 tablespoons butter or 4 tablespoons oil
• 1/2 onion, sliced

Curry paste(mix together)

• 4 tablespoons flour
• 2 1/2 tablespoons curry powder
• 1 teaspoon minced garlic
• 2 tablespoons chinese white rice wine

Ingredients A

• 2 1/2 cups water
• 1 1/3 teaspoons salt
• 2 teaspoons sugar
• 1 pinch pepper

Vegetables

• 1 potato, cut into small pieces
• 1 carrot, cut into small pieces

Directions:

1. Heat butter or oil and stir fry onion over low heat until fragrant (about 4-5 minutes).
2. Then add in the curry paste and stir fry for 1 minute over low heat. Remove and set aside.
3. Make several vertical cuts on the chicken thighs.
4. In a pan, add in the chicken thighs,vegetables and ingredients A. Bring to boil. Reduce heat to medium then cover pan and cook for another 20 minutes.
5. Lastly, add in the curry paste with onion to thicken.
6. Serve dish over rice.

Reviews

[I'm cookin', good lookin!]

Relatively bland, though nice, easy, and really quick recipe. I recommend adding a dash of fresh chopped cilantro on top right before serving. The lemoniness of the cilantro compliments the dish beautifully.