Скачать или смотреть Easy Chicken Khowsuey | @stahl_kitchens

Discover how to make my favorite recipe, Chicken Khowsuey, and I promise it will become your new favorite that no restaurant can match. In this video, we're making Chicken Khowsuey using the Stahl Blacksmith Hybrid Series cookware! the Stahl Blacksmith Hybrid Series, known for being 50% lighter, requiring zero maintenance, and being rust-proof.
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LINK: https://stahlkitchens.com/?ref=NehalK...

Ingredients:
For the paste:
1 small bunch Coriander
1 medium roughly chopped onion
15-20 garlic cloves
2-inch piece sliced ginger
2-inch pieces lemon grass
3-4 tbsp Veg Oil
2 1/2 tbsp turmeric powder

For the curry:
3 tbsp oil
2 chopped chillies (red or green)
4-5 curry leaves
500g boneless chicken leg, cubed
1/2 cup carrots, sliced
1/2 cup corn
1/2 cup broccoli
1/2 cup mushrooms
1 cup water
Salt & pepper to taste
2 1/2 cups coconut milk
1 sachet veg seasoning cube
1 1/2 tsp sugar

For the condiments:
Boiled noodles
Steamed rice
Chopped spring onions
Fried onions
Fried garlic
Lemon wedges
Bean sprouts

Method:
1. Take all the ingredients for the paste in a mixer, add water, and grind to a paste.
2. Heat oil in a kadai, fry the curry leaves and chilies. Then, fry the chicken until lightly browned.
3. Add the paste and cook for 5 minutes over medium heat.
4. Next, add the vegetables and water, bring to a boil, season with salt and pepper, and cover and cook the chicken and vegetables for 5 minutes until tender.
5. Now add the coconut milk and reduce it slightly until thickened, then finish with a veg seasoning cube.
6. Serve hot with condiments of choice, such as boiled noodles, steamed rice, chopped spring onions, fried onions, fried garlic, lemon wedges, and bean sprouts.