Curry-Not-Curry Chicken Breasts Stew with Potatoes. This chicken stew wit potatoes is a favorite around here. It gets rave reviews because it's very rustic, hearty, and just a delicious bowl of comfort food. The best part, it's made all in one pot, with simple ingredients, and kids absolutely go crazy for this comfort food.

I modified it to make a non-spicy curry-sort-of. The tangy stew can be served with a fragrant rice and side vegetables for just. Curry-Not-Curry Chicken Breasts Stew with Potatoes step by step. You can have Curry-Not-Curry Chicken Breasts Stew with Potatoes using 19 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Curry-Not-Curry Chicken Breasts Stew with Potatoes

1. Prepare of [A - blended paste for marinade].
2. Prepare 1 tbsp of oil.
3. Prepare 2 tbsp of curry powder.
4. You need 2 of chopped green onions.
5. It's 1 of onion, chopped.
6. You need 5 cloves of garlic.
7. It's 1 inch of fresh ginger (or more if you like).
8. It's 1 stalk of lemongrass (crush the base), chopped.
9. You need 1 tsp of chicken seasoning.
10. You need 1 tbsp of lemon juice.
11. Prepare 1 tsp of turmeric powder.
12. It's 1.5 tsp of paprika (you can use chopped chili).
13. It's 3 tbsp of water (to cover ingredients in blender).
14. Prepare to taste of salt, pepper.
15. Prepare of [B - To Cook].
16. You need 800 g of - 1kg chicken breast, cubed.
17. It's 1 tbsp of cooking oil.
18. Prepare to taste of salt, pepper, sugar.
19. Prepare 1/2 cup of water/broth.

Blend ingredients on A list in a blender until it forms a paste. Add water or oil for the consistency and taste of your preference. Heat cooking oil in pan, pour marinaded chicken into pan. Place chicken into a large saucepan and cover with water; bring to a boil.

Curry-Not-Curry Chicken Breasts Stew with Potatoes step by step

1. Blend ingredients on A list in a blender until it forms a paste. Add water or oil for the consistency and taste of your preference..
2. Mix blended paste with cubed chicken breasts and marinade for at least 2 hours or overnight.
3. Heat cooking oil in pan, pour marinaded chicken into pan. Cook and stir for approximately 3 - 4 minutes. Until chicken pieces start to cook evenly.
4. Season with salt, pepper, sugar; add potatoes, water and cover to cook. It is ready when potatoes are soft when gently poked with a fork..

Add chicken and peas, cook another five minutes. In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. In a large skillet, melt butter; cook chicken until chicken juices to run clear. In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into.