Tama Curry

Ingredients

Chicken thighs

600 grams, boneless and skinless

Potato

1 large, peeled and chopped into chunks

Carrot

1 large, peeled and sliced

Onion

1 large, diced

Garlic

2 cloves, minced

Ginger

1 inch piece, minced

Curry powder

2 tablespoons

Turmeric powder

1 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Chicken broth

2 cups

Coconut milk

1 cup

Soy sauce

2 tablespoons

Sugar

1 tablespoon

Salt

to taste

Cooked rice

4 servings

Instructions

1. Heat oil in a large pot over medium heat. Add the chicken thighs and cook until they're browned on all sides. Once browned, remove the chicken from the pot and set aside.
2. In the same pot, add the diced onion, sliced carrot, and chopped potato. Cook the vegetables until they begin to soften.
3. Add the minced garlic, minced ginger, curry powder, turmeric powder, cumin powder, and coriander powder to the pot. Stir everything together and cook for an additional 1-2 minutes, until the spices are fragrant.
4. Pour the chicken broth and coconut milk into the pot. Stir well to combine the spices, vegetables, and liquids.
5. Add the browned chicken back into the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. This allows the chicken to cook through and the flavors to meld together.
6. After simmering, stir in the soy sauce, sugar, and salt. Taste the curry and adjust the seasoning if necessary.
7. Serve the Tama Curry hot, poured over a bed of cooked rice. Enjoy!