Ingredients
- 1 pound of chicken (white or dark meat)
- 6 cups water
- 2 potatoes
- 2 large carrots
- 1/2 Jalapeño pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon fresh ginger
- 2 tablespoons of curry powder
- 4 tablespoons of soy sauce
- 1 onion
- 4 garlic cloves
- 1 tablespoon sesame oil
- 6 tablespoons butter
- 1/4 cup flour
- Salt to taste
Directions
1Cut your chicken into bite-size pieces, chop your vegetables, mince your garlic and ginger in the pan on medium-high heat, heat sesame oil, and 4 tablespoons of butter. Add chicken. When you see chicken begins to brown, add onions and cook that till onions become translucent. Add garlic, ginger, and jalapeños. Cook it for about 5 minutes and add one tablespoon of curry powder and carrots. Cook it for another 5 minutes and add 5 cups of water. Bring the curry to a boil, turn down the heat, cover it with the lid, and let it simmer for 15. Add potatoes, bring the heat back up to medium-high and cook potatoes till done and tender.
2In the fryingpan, brown flour in 2 tablespoons of butter. Add one tablespoon of curry powder and red pepper flakes. Mix it well. While mixing, slowly add 1 cup of water. Stir till it thickens, add soy sauce. Mix it well and transfer this mixture into the pot. Add salt to taste and simmer the curry for about another 7 to ten minutes. Serve it over rice or needles.
