The Quarantine Kitchen Episode 8: Chicken Curry
In this week's edition of 'The Quarantine Kitchen', Aaron Walling tackles chicken curry from Monroe student, Mason Muramoto.
"They were surprised that it was good," said Muramoto after his family tried it out. "They were questions about it just because of the recipe, but when we had it for dinner it was great, so they were impressed."
- 3 tablespoons sesame oil
- 6 teaspoons of ginger powder
- 12 teaspoons of minced garlic
- 2 Shallots, diced
- 1 teaspoon of chili flakes
- 2 pounds of cubed chicken
- 1 tablespoon of brown sugar
- 1/2 cup of white wine
- 1/4 cup of soy sauce
- 2 cups of basil leaves
Heat a pan with high heat and then add 2 teaspoons of sesame oil. Once that is heated add 12 teaspoons of minced garlic, six teaspoons of ginger powder, one teaspoon of chili flakes and two diced shallots. Then cook for two minutes.
Scrape those to the side before adding the rest of the oil, heat that up and add two pounds of cubed chicken. Brown the chicken and crisp the edges.
Add one teaspoon of brown sugar, combine that before adding 1/2 cup of white wine and a 1/4 cup of soy sauce. Bring that to a simmer and let the sauce thicken.
Turn off the heat and add the basil. Serve with rice.
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