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East Asian Curry

Ingredients for 4

  • 1 lb. chicken breast (optional) , cut into cube
  • 2 cloves garlic (minced)
  • 1 tsp ginger (minced)
  • 1 medium size onion ( chopped)
  • 1 stalk celery (finely chopped)
  • 2 large potatoes (Do not cut. Peel only)
  • 200 grams carrots (about 2 carrots, or 2 + 1/2 cup grated carrots)
  • 1 green bell pepper
  • 1 Roma tomato (chopped)
  • 2 cups corn
  • 2 or 3 dry red pepper ( optional), seeds removed
  • 2 tbsp. sugar
  • 1 tbsp. salad oil to saute
  • 2 cubes soup bouillon
  • 1 + 1/4 tsp. salt
  • 6 cups water
  • 1/2 cup coconut milk
  • Serve with 6 cups steamed curry flavored rice

Seasonings

  • 2 tsp. coriander
  • 1/2 tsp. turmeric
  • 2 tsp. chili powder
  • 3 tsp. cumin powder
  • 1/2 tsp. cardamon powder
  • 1/4 tsp. cinnamon
  • 2 whote bay leaves

Final Seasoning

Instruction

  1. Saute until sugar and onion become caramelized at medium heat but do not burn.
    1 medium size onion ( chopped)
    1 tbsp. sugar
    1 tbsp. salad oil

    Caramelized onion

  2. Add to (1) and saute together until the carrots become soft:
    1 lb. chicken breast (cut into cubes)
    2 cloves garlic (minced)
    1 stalk celery (finely chopped)
    1 tsp ginger (minced)
    2 + 1/2 cup grated carrots
    1/2 bell pepper, chopped
  3. Add and bring it to a boil
    6 cups water
    2 whote bay leaves
    2 large whole potatoes
    Skim foam and simmer with a lid until potatoes are really soft. ( about 30 minutes)
  4. When the potatoes are completely cooked, take them out to a bowl and mash them. Put the mashed potato back to the soup. This will give thickness to the soup.
  5. Add the seasonings to the soup:
    2 tsp. coriander powder
    1/2 tsp. turmeric
    2 tsp. chili powder
    3 tsp. cumin powder
    1/2 tsp. cardamon powder
    1/4 tsp. cinnamon
    2 cube any soup bouillon
    2 whote bay leaves
    2 or 3 dry red pepper seeds removed ( optional)
    2 cubes soup bouillon
    1+1/4 tsp. salt
    1 tbsp. sugar
  6. Put the lid and simmer for 1/2 hour or longer the better.
  7. Add the remaining vegetable and coconut milk. Cook 15 minutes longer.
    2 cups corn
    2 Roma tomato (chopped)
    1/2 green bell pepper, chopped
    1 cup~1 can coconut milk
  8. Add 1 tbsp. garam masala, and salt to taste. mix and leave for a few minutes before serving. Serve with curry flavored steamed rice.
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