صينية دجاج بالكاري الأخضر

Fry the garlic, bell pepper, and green curry in deep oil over medium heat

Transfer the mixture to a food processor, add lemon juice and crushed ginger, and blend until smooth.

In the same oil, fry the potatoes until golden, then set them aside.

Fry the carrots until they gain a nice color, then set them aside.

Fry the chicken pieces on both sides until golden, then set them aside.

In a baking dish, add a little of the frying oil, then pour in the prepared sauce. Add the small onions and spices (chicken seasoning and salt) and mix well.

Return the fried chicken to the baking dish, then add the potatoes and carrots and mix everything together.

After two minutes, once all ingredients are well coated with the sauce, add the coconut milk and a little green curry, then stir well.

Ensure everything is well combined, then add a pinch of sugar and the chili peppers, cover the dish completely.

Place the dish in a preheated oven at 200°C (392°F) for 35 minutes.

Uncover the dish and leave it for another 25 minutes. You may turn on the top heat if desired, but it is not necessary.