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1
You can add any ingredients you like to the curry base.
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2
I usually add chicken thigh.
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3
This time I made a simple version with chicken thigh and vegetables.
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4
Prepare the vegetables.
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5
Peel the potatoes and carrot, cut into half lengthwise, and microwave using the root vegetable setting.
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6
You could also boil the potatoes and carrot, of course.
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7
Cut the chicken into bite sized pieces.
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8
Cut the green peppers into half.
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9
Heat vegetable oil in a pan, add chopped garlic and basil, and stir fry over low heat until golden brown.
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10
The key to the flavor is the browned basil.
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11
Add the spices to the pan, and stir fry over low heat for about 5 minutes, taking care not to let it burn.
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12
Add chopped onion and continue stir frying.
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13
After about 5 minutes, when the spices and onions are well blended, add water and the rest of the flavoring ingredients.
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14
Add half of the salt first, and adjust with more salt if needed at the end.
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15
Simmer over medium heat until it's bubbling.
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16
Add the cut-up chicken and simmer over medium-low heat for about 10 minutes while skimming off the scum.
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17
Add the other vegetables - the microwaved potatoes and carrot and the green peppers.
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Simmer over low heat for about 5 minutes, and it's done.
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19
Put the solid ingredients on a serving plate with the boiled egg cut in half, and ladle the soup over.
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20
Serve rice on a separate plate, and eat both the rice and soup with a spoon.
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21
I made it very simply this time, but if you pan fry the chicken before adding it to the soup, or deep fry the vegetables, it will taste more like a restaurant version of this dish.
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22
If you deep fry the vegetables, don't simmer in the soup.
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23
I think the chicken will have more flavor if it's simmered for a bit.
