Prep 15 mins
Cook 35 mins
This is something that my Grandma used to make when I was growing up. It's a fantastic comfort food and easy to make, too.
- 4 tablespoons vegetable oil
- 4 garlic cloves, crushed
- 3 medium onions, sliced lengthwise
- 2 large chicken breasts, boned and cut in 2 inch pieces or 6 chicken thighs, bone in
- 1 tablespoon curry powder
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 tablespoons soy sauce
- 1⁄2 cup water
- 3 medium potatoes, cubed
- 1 tablespoon cornstarch, mixed with
- 1 tablespoon water
- Heat 2 tablespoons oil in heavy pot over high heat, about 30 seconds. Add garlic; fry until brown. Add onions; stir fry 3 minutes. Remove onions and set aside.
- Heat remaining oil in pot. Add chicken and curry powder. Stir fry 3 minutes. Add sugar, salt, soy sauce and water. Mix in potatoes (or you can add it carrots too). Bring mixture to a boil. Reduce heat and cover. Simmer 20 minutes.
- Mix in onions. Cover and simmer 10 minutes longer. Stir cornstarch and water mixture into chicken. Boil 1 minute or until thick.
Made this about five times now and it's one of my favourites and on regular rotation. Very strong in the garlic department and I always add extra curry powder (my preference). I never seem to need to add the cornstarch at the end as the dish is always thick enough. I add lots of mixed veges at the end and it makes a great meal without the need for rice or noodles. A real winner!
Made this for lunch one day for me and my two sons and we loved it. Great recipe. Very easy to follow.
The way this recipe was written did not yield enough sauce, so I added another half cup of water and omitted the cornstarch slurry. What an easy curry recipe, and it still tasted really good. My daughter loved this recipe. Thank you for sharing.