I am a sucker for TJ products, but I love them. There are just days you want to whip something quick to eat and call it a day, and this was the day
Check out the Trader Joe’s near you and look out for 𝑻𝒓𝒂𝒅𝒆𝒓’𝒔 𝑴𝒂𝒍𝒂𝒃𝒂𝒓 𝑺𝒕𝒚𝒍𝒆 𝑪𝒖𝒓𝒓𝒚 𝑺𝒂𝒖𝒄𝒆
You will need:
- Trader’s Malabar Style Curry Sauce
- Chicken drumsticks or thighs
- Yellow potatoes
- cooking oil
- corn starch
- salt & pepper
In a pot, fry the chicken on both sides until golden brown. Remove from the pot then add in the vegetables and repeat. DO NOT use a new pot as you will lose the extra flavor coming from the chicken.
After the vegetables are cooked, add chicken, curry sauce, water and mix until everything is well covered.
Once the pot boils, turn down the heat to medium low and let it simmer for at least 15 to 20 minutes. Stir occasionally so the sauce does not get stuck on the bottom of the pot.
Recipe - Trader's Malabar Style Curry Sauce
- 6 chicken drumsticks or boneless thighs, chopped into bite size
- 2 carrots
- 4 yellow potatoes
- 2 bags of Trader’s Malabar Style Curry Sauce
- 2 cups of water or chicken broth
- salt and pepper
- 2 tbsp oil
- Prepare the chicken drumsticks. Chop them into bite sizes. Season with it salt and pepper. Set them to the side.
- Prepare the carrots and potatoes. Remove it’s skin and chop into bite size. Set them to the side.
- In a pot, add in oil and the chicken. Fry each side until golden brown (about 5 minutes each side) then remove from the pot. Add in the potato and carrots into the same pot. Stir fry for at least 5-7 minutes. As soon as the vegetables starts to get soft, add the chicken, the curry sauce and water.
- Mix well until everything is covered with the curry sauce. Make sure to scrape the bottom because all the good stuff cannot be left behind.
- Once the pot boils, turn down the heat to medium low and let it simmer for at least 15 to 20 minutes. Stir occasionally so the sauce does not get stuck on the bottom of the pot.
- Ready to serve! Grab a bowl of rice and get ready to eat!
Note: The reason why I added corn starch to the chicken is to keep the flavors in until we start simmering, the flavor will slowly release.
Why did they discontinue this delicious thing?
Right?! I wish they didn’t discontinued it. I really enjoyed the flavors and wished I had gotten a couple more just in case. I feel like it was a seasonal thing, hoping it’ll return someday.