Home Non VegetarianChicken Chicken and Taro Curry

Chicken and Taro Curry

Published under: ChickenVietnamese

Chicken Thigh Fillets – 800 gms
Taro (Colocasia) – 450 gms, cut into 1 1/2 cm cubes
Fish Sauce – 2 tblsp
Vegetable Oil – 1/3 cup
Pickling Onions – 4, small, cut in half
Lemongrass – 1 stem, roughly chopped
Garlic Cloves – 3, sliced
Mild Curry Powder – 1 1/2 tblsp
Cinnamon Stick – 1, small
Curry Leaves – 10 (optional)
Coconut Cream – 400 ml
Mint Leaves – to garnish
Salt as per taste

1. Cut each chicken thigh fillet into 3 pieces.
2. Season with half of the fish sauce and keep aside for 10 minutes.
3. Heat half of the oil in large pan.
4. Brown the chicken over high heat, turning several times.
5. Remove to a plate.
6. Add the remaining oil and brown the onions.
7. Add the garlic and lemongrass. Fry briefly.
8. Return the chicken, sprinkle on the curry powder and add the cinnamon stick, curry leaves and remaining fish sauce.
9. Stir to coat the chicken with the spices and then addd the coconut cream, 1 cup of water, taro cubes and a large pinch of salt.
10. Cover and bring to the boil, reduce heat and simmer for about 35 to 40 minutes, until chicken is tender and taro is cooked through.
11. Adjust seasoning.
12. Garnish with mint leaves.
13. Serve.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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