Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Heat two tablespoons of oil in a wok over high heat. Rub curry powder and salt into chicken pieces. Add the chicken to the wok in batches and stir-fry for about two minutes or until lightly browned.
Step 2
Transfer chicken to a plate and add remaining oil to wok. Add the ginger, chilli, lemongrass, lime leaves, curry leaves, shallots and potato to wok, and stir-fry for three minutes or until lightly browned.
Step 3
Return chicken to wok with the coconut milk, water, lemon juice and one teaspoon of sugar. Simmer over medium-low heat for 30 to 40 minutes or until the potato is tender and chicken is cooked through.
Step 4
Before serving add the remaining sugar and tomatoes and cook for three to four minutes. Serve with steamed rice.
Your folders

271 viewsgoodto.com
3.3
(217)
Your folders
194 viewsgoodfood.com.au
Your folders

47 viewsfood52.com
4.4
(158)
20 minutes
Your folders

173 viewshalfbakedharvest.com
4.4
(108)
Your folders

395 viewsdeliciousmagazine.co.uk
5.0
(3)
25 minutes
Your folders

47 viewsknifeandsoul.com
5.0
(1)
15 minutes
Your folders

184 viewsallrecipes.com
4.4
(182)
Your folders

196 viewsthepeachkitchen.com
4.0
Your folders

403 viewsmumlyfe.com.au
4.0
(1)
25 minutes
Your folders

221 viewsmarionskitchen.com
20 minutes
Your folders

558 viewswandercooks.com
5.0
(1)
2 minutes
Your folders

373 viewsdelicious.com.au
50 minutes
Your folders

316 viewscooking.nytimes.com
4.0
(56)
Your folders

1245 viewscookingclassy.com
20 minutes
Your folders

902 viewsonceuponachef.com
Your folders

747 viewsdelish.com
3.7
(26)
Your folders

330 viewscookstr.com
40 minutes
Your folders

538 viewsspendwithpennies.com
5.0
(198)
25 minutes
Your folders

429 viewssmittenkitchen.com