👨‍🍳 Instruktioner

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and translucent, about 5-7 minutes.

   💡 Proffstips: Ensure onions are evenly cooked for a good flavor base.
2. 2

   Add minced garlic and grated ginger to the pot. Cook for another minute until fragrant.

   ⏱️ 1 minute
3. 3

   Stir in the curry powder, turmeric, cumin, and coriander powders. Cook for about 1-2 minutes, stirring constantly, until the spices are fragrant.

   ⏱️ 2 minutes

   💡 Proffstips: Toasting the spices enhances their flavor.
4. 4

   Add the chopped tomatoes to the pot. Cook, stirring occasionally, until the tomatoes break down and form a sauce-like consistency, about 5-7 minutes.

   ⏱️ 7 minutes
5. 5

   Add the chicken pieces to the pot and brown them on all sides. Season with salt and black pepper.

   💡 Proffstips: Browning the chicken adds depth of flavor.
6. 6

   Pour in the coconut milk and water. Stir well to combine, scraping up any browned bits from the bottom of the pot.

7. 7

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, or until the chicken is starting to cook through.

   ⏱️ 20 minutes

   💡 Proffstips: Simmering allows flavors to meld.
8. 8

   Add the cubed potatoes to the pot. Stir, cover, and continue to simmer for another 20-25 minutes, or until the potatoes are tender and the chicken is fully cooked.

   ⏱️ 25 minutes
9. 9

   Taste and adjust seasoning with salt and pepper if needed. If the stew is too thick, add a little more water. If too thin, simmer uncovered for a few minutes to reduce.

   💡 Proffstips: Seasoning is key to a delicious dish.
10. 10

    Garnish with fresh chopped coriander before serving.