Improvised curried chicken
- 3 of those ½ chicken breasts that are so popular, cut into bite sized pieces
- 3 medium onions, chopped smallish
- 2 tbsp olive oil
- 1 tbsp curry powder
- 3 cloves of garlic, minced
- 1 tsp of salt
- 1 can of coconut milk
Brown the chicken in olive oil and remove from frying pan. Add more oil if necessary and saute the onions till soft and sweet over medium heat, stirring as necessary. Add curry powder. Cook a bit, maybe two or three minutes. Add garlic, cook briefly till fragrant. Add coconut milk and salt. When it bubbles, add chicken. Reduce heat bit by bit so it can simmer covered for 15-40 minutes, depending on how soft you want the chicken. Add salt to taste before serving.
This turned out great.
I like the curry powders from India, especially Flower Brand. I like both the mild and the hot. I buy it in an Indian store, but sometimes big Asian stores or local Muslim stores carry it as well.
