Ingredients
-
2
-
4
-
1/2
-
-
4
-
2 1/2
-
1
-
2
-
-
2 1/2
-
-
-
-
-
Directions
Chicken Thigh With Curry Sauce, 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!!, 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., 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!!
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Steps
|
1
Done
|
Heat Butter or Oil and Stir Fry Onion Over Low Heat Until Fragrant (about 4-5 Minutes). |
|
2
Done
|
Then Add in the Curry Paste and Stir Fry For 1 Minute Over Low Heat. Remove and Set Aside. |
|
3
Done
|
Make Several Vertical Cuts on the Chicken Thighs. |
|
4
Done
|
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
Done
|
Lastly, Add in the Curry Paste With Onion to Thicken. |
|
6
Done
|
Serve Dish Over Rice. |
