Thursday, December 1, 2016

Chicken Curry

2 TBSP olive oil
3-9 garlic cloves, minced
3 small onions, minced
1-2 tsp ground ginger
5 TBSP curry powder
5 TBSP water
1 cup plain yogurt
1 can coconut milk
1 cup milk
4 lbs chicken, cut into bite-sized pieces
salt to taste
3-4 TBSP green curry paste

Mix together curry powder and water to form a paste, then set aside. Saute garlic, onions, and ginger in oil over medium-high heat until browned. Add curry paste and sauté until smell is strong and fragrant, then stir in yogurt, coconut milk, and milk. Add chicken and bring to a boil, then reduce heat and simmer until chicken is cooked through (about 20-25 minutes). Season with salt to taste, and stir in green curry paste. Simmer for a few more minutes, then serve over rice.

Adapted from Debbie H's recipe

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