Yellow Chicken Curry with Sweet Potato and Lotus
⏳ Time
40 minutes
🥕 Ingredients
17
🍽️ Servings
3
Description
Yellow Chicken Curry with Sweet Potato and Lotus
Ingredients
- Chicken Thighs - 5.3 oz
- Yakiniku sauce - 1 fl oz
- Pickled garlic - 0.4 oz
- Chicken Broth - 1 fl oz
- Vegetable Oil - 0 fl oz
- Popcorn - 0.1 oz
- Cilantro - 0 oz
- Barbecue sauce - 3.2 oz
- Spinach - 0 oz
- Lotus Root - 1.1 oz
- Sweet Potato - 2.1 oz
- Butter - 0.9 oz
- Salt - 0.1 oz
- Tamarind Paste - 1.6 oz
- 10% cream - 3 fl oz
- Palm Sugar - 2.8 oz
- Coconut Milk - 5 fl oz
Step by Step guide
Step 1
Sauté the chicken thigh in vegetable oil, add chicken broth, teriyaki sauce, and pickled ginger, then reduce the liquid until the chicken is cooked. After that, coat the chicken in corn and place it on a plate, drizzle with thick curry sauce, decorate with sweet potato puree, and garnish with lotus root and cilantro.
Step 2
To make the sweet potato puree, bake the sweet potato whole until fully cooked, peel, and blend with butter, adding salt to taste.
Step 3
To prepare the yellow curry, dissolve the yellow curry paste in the cream, add sugar and coconut milk.
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