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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Curries in general are a matter of personal taste, the amounts of spices and condiments vary a lot from place to place. Every home, every chef, every country, every region has their own authentic recipe and measures. Read more . Just follow your own personal taste, as cooking is always an adventure and it definitely has great rewards ! ! ! Ingredients:
2 tblsp of vegetable, sunflower or canola oil |
2-3 tblsp of curry powder (your own blend if possible) store bought is fine |
1 tblsp of white or brown sugar (more or less to taste) |
1 (16oz.) can of coconut milk |
1-2 garlic cloves (minced or paste) |
1 inch piece of fresh ginger (minced or paste) |
1 small onion (thinly sliced) |
2 green chilies (seeded and chopped) or 1 (4oz.) can of chopped chilies |
1-2 medium potatoes (peeled and diced) |
1 small tomato (seeded and chopped) if using canned drain and rinse them |
(1 1/2 lbs.) of boneless skinless chicken breast (cut into bite size pieces) |
salt & black pepper to taste |
Directions:
1. Mix the oil, curry powder, garlic-ginger paste and onion in a glass mixing bowl and create some sort of a paste.
2. Over medium heat put a 5 quart pan or just a large sauté pan and heat the condiment paste just until fragrant 3-4 minutes.
3. (your nose will lead the way, trust me on that)
4. Add the chopped green chilies, the coconut milk, the sugar and stir to
5. mix and dissolve the paste stirring in a slow rolling boil.
6. (Taste the sauce to adjust flavors according to your personal taste).
7. Bring in the tomatoes, chicken pieces and potatoes, stir to coat well all the ingredients with the curry sauce.
8. Cover and simmer for 25-30 minutes stirring occasionally.
9. Serve with plain white basmati or brown rice, yellow cardamom rice is another good option too.
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