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