Tama Curry

Ingredients

• Cooked rice - 4 servings
• Salt - To taste
• Sugar - 1 tablespoon
• Soy sauce - 2 tablespoons
• Chicken broth - 2 cups
• Coconut milk - 1 can (400ml)
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Potato - 2 medium, peeled and diced
• Carrot - 1 large, diced
• Onion - 1 large, thinly sliced
• Chicken thighs - 500g, boneless and skinless, cut into bite-sized pieces

Instructions

1. Heat oil in a large pot over medium heat.
2. Add the chicken and cook until browned. Remove from the pot and set aside.
3. In the same pot, add the onion, carrot, and potato. Cook until the vegetables are slightly softened.
4. Add the garlic, ginger, curry powder, turmeric powder, cumin powder, and coriander powder. Cook for 1-2 minutes until fragrant.
5. Pour in the coconut milk and chicken broth. Stir well to combine.
6. Add the cooked chicken back to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
7. Stir in the soy sauce, sugar, and salt. Adjust the seasoning according to taste.
8. Serve the Tama Curry over cooked rice and enjoy!