Prison Curry
Prison Curry
Ingredients
- 1 yellow onion, roughly chopped
- 4 cloves garlic, peeled
- 1 ounce fresh ginger, peeled and roughly chopped
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder, yellow type
- 1 tablespoon chili powder, red type
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 cup full-fat coconut milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon MSG, or to taste
Instructions
- 1
Combine the roughly chopped yellow onion, peeled garlic cloves, and peeled and roughly chopped fresh ginger in a blender or food processor. Blend until a smooth paste forms, adding a tablespoon of water if needed to help it blend.
⏱️ 5 min
- 2
Heat the vegetable oil in a large wok or Dutch oven over medium-high heat.
⏱️ 1 min
- 3
Add the blended onion, garlic, and ginger paste to the hot wok. Sauté for 3-5 minutes, stirring frequently, until fragrant and lightly golden.
⏱️ 4 min
- 4
Stir in the yellow curry powder and red chili powder. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 5
Add the tomato paste to the wok and stir well to combine with the spice mixture. Cook for another 1-2 minutes.
⏱️ 2 min
- 6
Pour in the chicken stock, then add the chicken pieces and potato chunks. Stir to ensure everything is submerged in the liquid.
⏱️ 2 min
- 7
Add the soy sauce and granulated sugar. Stir everything together.
⏱️ 1 min
- 8
Bring the curry to a simmer, then reduce the heat to medium-low, cover the wok, and let it simmer for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are tender.
⏱️ 20 min
- 9
Remove the lid. Stir in the full-fat coconut milk.
⏱️ 1 min
- 10
Season the curry with salt and MSG to taste. Stir thoroughly to combine all ingredients.
⏱️ 2 min
- 11
Serve the Prison Curry hot, typically over steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Prison Curry
- 1 yellow onion, roughly chopped
- 4 cloves garlic, peeled
- 1 ounce fresh ginger, peeled and roughly chopped
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder, yellow type
- 1 tablespoon chili powder, red type
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 cup full-fat coconut milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon MSG, or to taste
Instructions
- 1
Combine the roughly chopped yellow onion, peeled garlic cloves, and peeled and roughly chopped fresh ginger in a blender or food processor. Blend until a smooth paste forms, adding a tablespoon of water if needed to help it blend.
⏱️ 5 min - 2
Heat the vegetable oil in a large wok or Dutch oven over medium-high heat.
⏱️ 1 min - 3
Add the blended onion, garlic, and ginger paste to the hot wok. Sauté for 3-5 minutes, stirring frequently, until fragrant and lightly golden.
⏱️ 4 min - 4
Stir in the yellow curry powder and red chili powder. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 5
Add the tomato paste to the wok and stir well to combine with the spice mixture. Cook for another 1-2 minutes.
⏱️ 2 min - 6
Pour in the chicken stock, then add the chicken pieces and potato chunks. Stir to ensure everything is submerged in the liquid.
⏱️ 2 min - 7
Add the soy sauce and granulated sugar. Stir everything together.
⏱️ 1 min - 8
Bring the curry to a simmer, then reduce the heat to medium-low, cover the wok, and let it simmer for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are tender.
⏱️ 20 min - 9
Remove the lid. Stir in the full-fat coconut milk.
⏱️ 1 min - 10
Season the curry with salt and MSG to taste. Stir thoroughly to combine all ingredients.
⏱️ 2 min - 11
Serve the Prison Curry hot, typically over steamed rice.
⏱️ 1 min