My husband and I have traveled quite a bit and have a worldly palate. Surprise surprise we love to eat.
While we love having the chefs make curry at restaurants, it’s always hard to order it for our son. Most times asking for mild or no spice is still spicy! I decided to make a toned down version and it was delicious. This dish is also inspired by my roots and is something I ate a lot when I was little. Hope you enjoy it!
- 1.5 pounds boneless chicken (i use thigh meat, but breast will work)
- 1 large carrot
- 2 medium size potatoes
- 1 green bell pepper
- 2 tbs fish sauce
- 1 c. coconut milk
- 2 tbs curry powder (use 1.5 tbs first and taste if too spicy)
- Dash of ginger powder and onion powder
- 1 c. water
- salt and pepper to taste
- 2 tbs vegetable oil
1. Prepare ingredients. Cut the chicken into pieces, peel carrots and potato, and also cut to pieces. Cut bell pepper
2. Heat up a deep pot and add oil, on medium-high heat
3. Fry the potato and carrots for a few minutes and set aside
4. Add garlic to the pot and saute chicken for a few minutes. Sprinkle a dash of onion powder and ginger
5. Add fish sauce and curry powder and stir well.
6. Add water and cover. Lower heat to medium and simmer until the chicken is tender
7. Once chicken is cooked, add coconut milk, bell pepper, carrot and potato until fully cooked
8. Serve with hot rice.
Tip: If you feel the curry is too spicy, you can always drain it and not serve the curry soup and just serve the veggies and chicken with rice to your little ones.