Chicken Curry
Ingredients
| 1 large onion, chopped | ||
| 6 large garlic cloves, minced | ||
| 3 tsp fresh ginger, minced | ||
| 2 tbs vegetable oil | ||
| 3-4 tbs hot curry powder | ||
| kosher salt and black pepper to taaste | ||
| 2 large tomatoes, diced | ||
| 4 medium yukon gold potatoes, peeled and chopped into 1 inch pieces | ||
| 1 and 1/2 cups chicken stock (homemade is best) | ||
| 1 and 1/2 lb boned chicken meat, cut into stew sized chunks | ||
| 3 cups cooked rice | ||
| cilantro leaves for garnish | ||
| !/2 cup red bell pepper, sliced into strips | ||
| optional condiments: chutney, avocado, sliced hot red pepper |
- Saute onions, garlic and ginger in oil in a large skillet until the onions are golden brown.
- Add the curry, tomatoes, salt and pepper to onions and heat mixture until it begins to bubble.
- Add the potatoes and chicken broth to the pan, stir to combine, then simmer uncovered for 20 minutes uncovered.
- After 20 minutes stir in the chicken meat and bell pepper, simmer for 10 minutes more or until the chicken is cooked through.
- Serve over white rice and garnish with fresh cilantro or chopped chives.
- The condiments are optional.
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