Garlic Flavored Chicken Curry
|Chicken pieces/Chicken breasts||4 Pound|
|Onions||2 , chopped|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Curry paste||2 Teaspoon|
|Grated ginger||2 Teaspoon|
|Canned coconut milk||8 Ounce|
|Tomato sauce||6 Ounce|
|Lemon grass/Lemon juice||2 Teaspoon|
|Preserved ginger||1 Tablespoon|
|Chopped cashews||1 Tablespoon|
|Coconut flakes||1 Tablespoon|
|Candied kumquats||1 Tablespoon|
Wash the chicken pieces and pat dry.
In a large heavy skillet fry the onions in the heated oil.
Stir in the garlic, curry paste and ginger.
Add the chicken pieces and fry until browned.
Add the coconut milk, tomato sauce, salt, lemon grass and turmeric.
Simmer, stirring occasionally, for about twenty to thirty minutes, or until the meat is tender.
Transfer to a serving platter.
Surround with bowls of the condiments.
Variation: Instead of the above spices, you can substitute Mulligatawny Paste and you'll have Chicken Mulligatawny.