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Saturday, 27 October 2018

Lazy style asian curry - non spicy

Lazy style asian curry - non spicy

Serves 6 to 8 people.
Prep time 5 to 10 minutes.
Cooking time 45 minutes.


4 pieces of uncooked chicken breasts or fillets, chopped thumb size
3 whole carrots, chopped
1 handful of baby potatoes cut into halves, or 3 big potatoes chopped
1 whole red onion, diced 
3 tablespoons of vegetable oil
4 cups water
1 can of coconut milk 400ml/14 fl oz
1 chicken stock cube / flavouring-seasoning
2 1/2 teaspoons of salt
2 teaspoons of black pepper powder
2 teaspoons of garlic minced 
1 tablespoon of white flour
1 tablespoon of ginger powder
1 tablespoon of coriander powder
1/2 tablespoon of turmeric powder
1/2 tablespoon of cumin powder
1/2 tablespoon of dried basil herb


1. Using a large pot, on low to medium heat, add the vegetable oil, add the red onions, chopped potatoes, salt and black pepper. Mix well and allow to stir fry for about 10 minutes.
2. Add the carrots, white flour and chicken stock cubes, mix well and let stir fry for a further 3 minutes.
3. Add the water, the garlic, and the spices: ginger powder, basil herb, cumin, coriander, and turmeric, stir well and let cook for further 2 minutes.
4. Add the uncooked chicken and the coconut milk. Stir well and let cook on low to medium heat for a further 30 minutes. 
5. Enjoy, best served with steamed basmati or jamine rice.