Chicken Leg Curry

Cut the chicken thigh into bite-size pieces and season with salt.

~5 min

Dice the onion, potato, and carrot.

~5 min

Heat oil in a pot and sauté the minced garlic and onion until translucent.

~3 min

Why: Cooking the onion fully draws out its sweetness, which deepens the curry base.

Add the chicken thigh and sauté until the outside is cooked.

~5 min

Add the potato and carrot, pour in the water, and bring to a boil.

~2 min

Once boiling, lower to medium heat and simmer 10-15 minutes until the vegetables are cooked.

~12 min

Watch out: Keeping it on high heat cooks the potato's outside while leaving the center raw — lower to medium and cook slowly.

Stir in the curry powder until dissolved, simmer 5 more minutes until thickened, and serve with rice.

~5 min