Curry Chicken in a Clay Pot
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Curry Chicken in a Clay Pot
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 pound skinless boneless chicken thighs
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- 1 teaspoon fresh ginger finely chopped
- 1 tablespoon cornstarch
- 6 small red potatoes cut into ½-inch slices
- 1 small carrot peeled and cut into ¼-inch slices
- 2 tablespoons vegetable oil
- 2 teaspoons garlic minced
- 1 medium onion thinly sliced
- 2 tablespoons curry powder
- 1 medium tomato cut into ½-inch wedges
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 green onion with top, cut into 1-inch pieces
Instructions
- Trim the fat from the chicken and cut the chicken into 1-inch cubes.
- In a bowl, combine the salt, pepper, ginger, and cornstarch. Toss the chicken with the cornstarch mixture and set aside.
- Bring 2 cups water to a boil in a saucepan over high heat. Add the potatoes and carrot, cover, and cook two minutes. Drain and set aside.
- Heat a nonstick skillet or wok over high heat until hot.
- Add the vegetable oil and the chicken; stir and cook until lightly browned, about 1 minute.
- Add the garlic, onion, curry powder, and tomato and stir-fry 1 minute.
- Add the potatoes, carrot, soy sauce, and sugar and continue to stir until well mixed.
- Turn off the heat and transfer the mixture to the preheated clay pot. Cover the clay pot and return to the preheated oven for 15 to 20 minutes.
- Serve hot.
Notes
- To hold the finished dish, turn the oven off and keep warm until ready to serve. Stir in the green onion just before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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