Chicken Curry Bringhe


For the rice
500 grams chicken (legs, thighs, wings)

salt and pepper to taste

4 tbsp cooking oil

1 cup white onion (diced)

2 tbsp garlic (minced)

½ cup carrots (diced)

½ cup potatoes (diced)

2 tbsp curry powder

2 cups Harvester’s Thai Jasmine rice

2-2½ cups chicken broth/stock (or water)

1 cup coconut milk

2-3 tbsp patis (fish sauce)

½ cup green peas

For the garnish
2 hard boiled eggs (sliced)

1 tbsp raisins (optional)

2 tbsp scallions (sliced thin, optional)

½ cup red bell pepper (sliced)


Season chicken with salt and pepper. Heat oil in a sauce pan to medium high heat and brown chicken on all sides. Add onions, garlic, carrots, potatoes, curry powder and sauté for 5 minutes.

Add Harvester’s Thai Jasmine rice, chicken broth and coconut milk then season with patis. Taste coconut chicken broth add more patis if needed. Boil then slowly simmer covered for 30-45 minutes or until rice is cooked. Add green peas and red bell pepper and cook for 2 more minutes. Garnish with hard boiled eggs, raisins and scallions.

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