Chicken curry with potatoes, coconut shrimp curry.
Prepare a flavorful chicken curry with potatoes and a coconut shrimp curry using aromatic spices, coconut milk, and fresh herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into bite-sized pieces) | 800 | Grams |
| Shrimp (peeled and deveined) | 500 | Grams |
| Potato (medium-sized, peeled and diced) | 3 | Count |
| Coconut Milk (full-fat) | 400 | Milliliters |
| Onion (large, finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Curry Powder | 3 | Tbsp |
| Cumin Seeds | 1 | Tsp |
| Coriander Powder | 2 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder (adjust to taste) | 1 | Tsp |
| Salt (adjust to taste) | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Fresh Cilantro (chopped) | 1 | Bunch |
| Lime (juiced) | 1 | Count |
Instructions
- Heat vegetable oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Add chopped onions and sauté until golden brown.
- Stir in minced garlic and grated ginger, cooking for another minute.
- Add curry powder, coriander powder, turmeric, and red chili powder. Cook for 2 minutes, stirring constantly.
- Add chicken pieces and cook until they are browned on all sides.
- Add diced potatoes and mix well with the chicken and spices.
- Pour in coconut milk and bring to a simmer. Cover and cook for 20 minutes or until potatoes are tender.
- In a separate pan, cook shrimp with a pinch of salt and black pepper until pink and cooked through.
- Add cooked shrimp to the chicken curry and stir well.
- Adjust seasoning with salt and lime juice. Garnish with chopped cilantro before serving.
Prep
- Thaw shrimp if frozen
Kitchen equipment
GraterLarge PotSeparate Pan For Shrimp