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The ingredients needed to cook Chicken & Cabbage in Tomato Curry Broth - Quick cooking:
- Take 2-3 pcs Chicken breast
- You need 1 small red onion, coarsely diced
- Take 2 small or med tomatoes, coarsely sliced
- Use 4 garlic cloves, coarsely chopped
- Provide 1/8 c water
- Prepare 4-5 baby potatoes, quartered (optional)
- Prepare 1 tsp curry powder
- Prepare 4-5 leaves Cabbage, including stalks, cut in 3s
- Use 1-2 tsp fish sauce
- Get to taste Salt
Instructions to make Chicken & Cabbage in Tomato Curry Broth - Quick cooking:
- In a pot add water, put in frozen chicken, cover, in low heat. Turn to other sides when you hear water bubbling.
- Add the next 3 ingredients on the list, including baby potatoes, if any. Bring to a bubble again.
- 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.
- 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.
- After a few minutes, or when cabbage looks par cooked, turn off heat. Cover. Cabbage will continue cooking in residual heat.
- When ready for dinner, scoop over individual steamed rice. Yum.
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