Better Tasting Than a Restaurant But Super Easy Curry

1. 1

   Chop the onion into 2 cm.

2. 2

   Heat 1 tablespoon of oil (not listed) and slowly saute the onions.

3. 3

   Sweat the onions on low heat.

4. 4

   When the onions start to brown, add 50 ml of water, garlic, ginger, salt and curry powder and saute, evaporating the water.

5. 5

   Add chicken and when it's is no longer pink, add 800 ml of water and bring to a boil over high heat.

6. 6

   Simmer for about 10 minutes skimming off the scum if necessary.

7. 7

   Turn off the heat and add the curry roux.

8. 8

   Add green peppers and simmer for a few minutes.

9. 9

   It's delicious.

* Per serving · 4 servings · Values may vary.

No additional tips available.