2/3 cup chicken soup
1/3 cup honey
1/3 cup hot water
1 tablespoon distilled white vinegar
3 tablespoons vegetable oil
1 cup water
2 tablespoons vegetable oil
1 medium onion, diced
1 medium green bell pepper, diced
1 medium green bell pepper, diced
1 medium green bell pepper, diced
1 medium yellow curry leaf
1 medium yellow curry leaf
1 medium yellow curry leaf
2 tablespoons curry powder
2 tablespoons fish sauce
In a heavy saucepan, cover chicken, place over medium heat, and cook 5 minutes on each side, or until chicken is no longer pink. Remove from heat and drain (but not discard) chicken juices.
In a glass bowl, combine 1 cup chicken broth, 1/3 cup honey, 1/3 cup hot water, 1 tablespoon vinegar, 1 tablespoon oil, and 2 tablespoons water. Mix together well. Return chicken to pan with chicken broth and honey mixture. Stir in 1 cup chicken curry, green bell pepper, bell pepper, yellow curry leaf, yellow curry leaf, yellow curry leaf, and curry powder. Cover, and simmer for 10 minutes, stirring.