Curry

Mike and I love Indian food, so we end up eating it quite often, whether from a restaurant or at home. Mike knows how to make several kinds of Indian dishes, including naan, but his specialty is probably curry. He has made dozens of kinds of curry, ranging from Japanese style to Thai, and Indian. He's made vegetable curry, beef curry, chicken curry, pork curry, and seafood curry. Just about anything you can think of. Most of the curry he makes isn't even from a recipe, but just from his head, and usually just depends on what we have in the house. But it always turns out wonderfully! Here is the most recent curry he made. Sorry the picture is pretty blurry. :(


1 lb. chicken breast
1 cup coconut milk plus 2 Tablespoons
1 Tablespoon oil
1 red bell pepper, chopped
1/2 sweet onion, chopped
2 Tablespoon of Madras curry powder

1. Cut the chicken into bite sized pieces and cook in a large skillet or wok. Once cooked take the chicken out of the skillet and set aside.
2. Using the same skillet add the onion and oil and cook until golden. Add the 2 Tablespoons of coconut milk and curry powder and stir until it makes a paste. Cook for a 1-2 minutes.
3. Add the chicken, red pepper, and the 1 cup of coconut milk. Simmer 15-20 minutes, or until thickened.
4. Serve over lemon and dill rice.