Ingredients:
- 1 medium size chicken, about 3 to 3 1/2 lb (1.5 to 1.75 kg);
- 2 tablespoons ginger juice;
- 1 tablespoon Chinese rice wine;
- 1/2 teaspoon sea salt;
- 1 teaspoon vegetable oil;
- 3 lb (1.5 kg) Yukon gold potato;
- 2 large yellow onions;
- 1 large tomato;
- 1 1/2 cups (360 ml) unsweeten coconut milk;
- 1/2 cup (120 ml) half and half;
- 2 tablespoons curry powder, adjust to the heat of curry.
Recipe:
Serving for 4
Good with saffron rice and cucumber salad
- Clean chicken and cut into 2” (5 cm) square pieces;
- Add ginger juice, 1 tablespoon Chinese rice wine and 1/2 teaspoon sea salt, marinate overnight;
- Drain marinate from chicken;
- Dice onions into 3/8” (1 cm) squares;
- Heat 1 tablespoon vegetable oil In a large sauce pan/wok over medium high heat;
- Brown chicken on both sides, take them out and set aside;
- Sauté onion until soft and translucent, take them out and set aside;
- Skin and cut tomato to 1” (2 1/2 cm) cubes;
- Sauté tomato until paste like;
- Add chicken and mix in curry powder;
- Add onion back in;
- Pour in coconut milk and half and half;
- Cover and lower to simmer for 20 minutes;
- Cook whole potato with skin in salted boiling water until almost pierce through with a chop stick;
- Set aside to cool;
- Peel and cu tto 2” (5 cm) cubes;
- Turn heat back to medium high, slowly add in potato;
- Push potato down to cook with the sauce;
- Cook for another 15 - 20 minutes;
- Serve hot with saffron rice and cucumber salad.