How to Prepare Any-night-of-the-week Chicken & Cabbage in Tomato Curry Broth - Quick cooking

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Award-winning Chicken & Cabbage in Tomato Curry Broth - Quick cooking. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Chicken & Cabbage in Tomato Curry Broth - Quick cooking is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken & Cabbage in Tomato Curry Broth - Quick cooking estimated approx 30 mins.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Chicken & Cabbage in Tomato Curry Broth - Quick cooking using 10 ingredients and 6 steps. Here is how you cook it.

A quick chicken dish stewed in fresh tomato broth with a hint of curry. From freezer to pot to plate quick!

Ingredients and spices that need to be Get to make Chicken & Cabbage in Tomato Curry Broth - Quick cooking:

1. 2-3 pcs Chicken breast
2. 1 small red onion, coarsely diced
3. 2 small or med tomatoes, coarsely sliced
4. 4 garlic cloves, coarsely chopped
5. 1/8 c water
6. 4-5 baby potatoes, quartered (optional)
7. 1 tsp curry powder
8. 4-5 leaves Cabbage, including stalks, cut in 3s
9. 1-2 tsp fish sauce
10. to taste Salt

Instructions to make to make Chicken & Cabbage in Tomato Curry Broth - Quick cooking

1. In a pot add water, put in frozen chicken, cover, in low heat. Turn to other sides when you hear water bubbling.
2. Add the next 3 ingredients on the list, including baby potatoes, if any. Bring to a bubble again.
3. Get chicken from pot and slice into bite size pieces (still raw in the middle). Return to the pot and add your curry powder. Stir lightly and cover.
4. After 3 minutes, add your cabbage, placing stalk areas underneath and submerged. Thinner leaves go on top. Season with fish sauce and salt. Taste and adjust accordingly. Cover. Note: if thicker broth is preferred, add a little cornstarch and stir in. Add whole or sliced chili if desired.
5. After a few minutes, or when cabbage looks par cooked, turn off heat. Cover. Cabbage will continue cooking in residual heat.
6. When ready for dinner, scoop over individual steamed rice. Yum.

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