VEGETARIAN CHICKEN CURRY

 

VEGETARIAN CHICKEN CURRY

300 gm vegetarian curry, if big pieces slice into 2 pieces.

200 gm long beans

200 gm potatoes, cut into wedges

100 gm tomatoes, cut into wedges

2  stalk serai, smash

3 stalk of curry leaves

5 cup thin coconut milk

2 cup thick coconut milk

½ tbsp sugar

Salt to taste

¼ cup oil

 

3 tbsp meat curry powder

½ tsp fennel powder

½ tsp turmeric powder

½ tsp cumin powder

Grind into a paste

100 gm small onion, sliced

20 gm garlic

10 gm lengkuas

10 gm ginger

10 gm serai

15 dry chilie, remove the seeds and soaked

1.    Heat the oil and add in the grind paste and the spice powder mix well and stir fry till fragrant the oil rise over low heat.

2.    Add in the serai, curry leaves, salt and sugar mix well and add in the thin coconut milk and let it comes to a boil.

3.    Add in the tomatoes and potatoes mix well and cook till the potatoes are cooked

4.    Add in the long beans and the vegetarian chicken and thick coconut milk and cook till the gravy is a bit thick and the oil rise . taste and add more salt if needed.

5.    Remove from the heat and serve with rice. 

Note: you can replace chicken instead of the vegetarian chicken. Add a few kafir lime leaves if you like.