Big Island Chicken Curry
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Big Island Chicken Curry
Recipe Number: 1142360531
Contributor: Haydee Sanchez

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2-5 lbs boneless/skinless Chicken thighs & breasts
1 small bag Baby carrots
2-3 med Potatoes peeled and cut into rounds, (not too thick, not too thin!)
1 Onion, sliced thin
1 box Golden Curry (mild or Hot)
3 cloves fresh Garlic, smash 'em & remove peel
1/2 fresh Lime for juice (tahitian limes from maui are the best)
Oil for frying
Salt, Pepper, to taste
2 C Water
1/2 C Coconut milk
1/3 C Shoyu
Cooking Instructions
Heat cooking oil in med. cooking pot, just enough to coat bottom of pan). Rinse chicken and cut into med. sized pieces. Salt and pepper chicken; add to hot oil with 2 cloves garlic and brown well; (SMELLS GREAT)... Add carrots, onion,and potatoes once chicken is cooked. Add 1/2 cup water & cover; simmer for a 10 moments. Cut Curry block into small squares; add to the pot with the rest of the water, coconut milk, remaining garlic clove and shoyu. Mix gently until curry is "melted" and blended. Lower heat, cover and simmer for 25 minutes. May add more water if curry is too thick. When potatoes and carrots are tender, squeeze fresh lime juice into pot- mix gently; turn off heat and let finish cooking for 5-minutes. PAU!
Additional Comments
Believe it or not, the lime juice adds a great flavor. Of course, gotta serve with hot cooked rice.

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