Thursday, January 28, 2010

Curried Chicken

This is Mary Lou's recipe from when she was living in Malaysia. She got one recipe from an Indian man in a laudromat and another from a Chinese man in a restaurant. She kind of combined the recipes. I do not know measurements, but I will try to estimate since several people were interested in the recipe. The recipe is always superb, but is a litle different each time (since I don't measure). Also it's better the next day and even better the next! FYI: I do not like it frozen since the potatoes change texture.

For a family of 4
Ingredients:
2 large potatoes peeled and diced
2 chicken breasts diced
1.5 cups rice (and 3 cups water to cook)
can diced tomatoes
can of coconut milk (NOT cream of coconut!)
large diced onion
olive oil (1/4 cup)
2 cloves garlic
4 tsp curry powder
1 tsp cinnamon
1 tsp grated ginger (or fresh*)

Directions:

Put oil and spices in large pan and heat to medium high, stirring until sizzling slightly. This will smell delicious because the heat brings out the flavors! Next add onion and garlic and cook until onion is translucent. Then add coconut milk, diced tomatoes, diced potatoes, and diced chicken. Simmer until potatoes are almost done (20 minutes?). In the meantime cook rice. Place rice in bottom of casserole dish. Next pour curry mixture over rice. Cover tightly with foil and heat in oven about 30 minutes.

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