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Chicken Ginger Curry with Potato PureePDFPrint
Wednesday, 17 March 2010 18:49


½ cup of chicken thigh (cut into bite-size pieces)
¼ cup of chopped onions
1 tsp of chopped garlic
1 tsp of ginger (cut into slices)
¼ cup of vegetable oil
1 tsp of Chinese rice wine
1 tbsp of soy sauce
1 tsp of white vinegar
¼ cup of Java curry
4 cherry tomatoes
½ cup of carrots (cut into bite-size pieces)
¼ cup of red bell pepper (cut into slices)
¼ cup of green bell pepper (cut into slices)
5 celery leaves
1 cup of water

Ingredients for Potato Puree

1 cup of mashed potato (boil one potato to mash)
1 tbsp of mayonnaise
1 tbsp of chili sauce
1 tbsp of tomato sauce
1 tsp of salt
1 tsp of ground pepper

(mix the ingredients in food processor, then blend them into puree and set aside)

Cooking Instructions

  1. Pour the oil into hot pan on medium high heat
  2. Add garlic, onion and ginger in the pan and stir until golden brown
  3. Put chicken in the pan, then fry till meat is cooked. Add Java curry and stir-fry further until meat is coated.
  4. Add carrots, red pepper, green pepper and cook for 2-3 seconds, after which add tomatoes
  5. Pour 1 cup of water, rice wine, vinegar and soy sauce with pinch of salt and pepper
  6. Cook for 2-3 minutes, then lower the heat
  7. Mix potato puree in the curry and cook for 2 minutes. Sprinkle celery leaves and then serve with rice.