Curry chicken

Wen

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Ingredients (3-5 servings):

• 1.3 lb of chicken (thighs are recommended)

• 1 package of S&B Golden Curry (5-serving package)

• 8 oz of carrots

• 8 oz of potatoes

• 1 tablespoon of grated ginger

• 2 garlic cloves, minced

• 1/3 cup of cooking oil

• 1/4 cup of cooking wine

• 2 cups of hot water

Tools:

• a stove

• a pot or a pan with a lid

• a spatula

• a knife and a cutting board

Directions:

1. Slice the chicken, the carrots and the potatoes.

2. Add the oil to the pot. Turn on the stove to heat the oil for 1 to 2 minutes.

3. Add the grated ginger and the minced garlic into the oil, stir them. Be careful, hot oil drops may jump out of the pot and hit you.

4. Put the chicken into the pot, stir them. Be careful, hot oil drops may jump out of the pot and hit you.

5. Add the cooking wine, keep stirring for 1 minute.

6. Add the carrots and the potatoes, keep stirring for 2 minutes.

7. Add the hot water, cover the pot and cook for 15 minutes.

8. Remove the lid of the pot and add the curry, stir.

9. Keep stirring for about 5 minutes. When the curry melts completely, turn off the stove and serve.

Tips:

• Besides carrots and potatoes, you can also add onions, mushrooms, or other vegetables.

• Serving with steamed jasmine rice is the best.

See also:

• Teriyaki chicken wings