Chicken Curry

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Chicken curry that can be cooked in under 25 minutes? Unheard of, until now!

A common misconception is that curry takes a long time to cook and is hard. However, if you use a curry paste, it can actually be quite a quick meal that is packed with flavour and will leave you with leftovers for the next day.

Ingredients

  • 600g chicken thigh
  • 2 white potatoes
  • 200g bean curd sticks
  • 200g curry paste (we used A1 chicken curry paste)
  • 400ml coconut milk
  • 400ml water
  • Rice

Method

  1. Wash rice and add it to the rice cooker. Start the rice cooker
  2. Soak bean curd sticks in hot water to rehydrate for around 5-10 minutes, or until soft. Drain once they are soft
  3. Cut chicken thighs into small bite-size cubes
  4. Cut potatoes into a similar size
  5. Fry the curry paste in some oil until fragrant. This will only take around 1-2 minutes
  6. Add chicken and cook for a few minutes
  7. Add potatoes, beancurd sticks, coconut milk and water. Stir and cover with a lid to boil
  8. Let it boil for a few minutes and then turn the heat off. Leave the lid on until the rice cooker is done