My Version of Indian Chicken Curry

For the second time I attempted to make Indian chicken curry. The first time I made this dish is when my father-in-law came over for a sleep over. He enjoyed this dish and so is my hubby. Hubby and I love to go to an Indian Resto around our area, though sometimes were unsatisfied with their servings. Indian dish is kind of expensive. So, instead of going there again I decided to cook my own. I actually don't follow the recipe. I like to cook it my way. I added potatoes on my recipe, the curry taste even better when you add some vegetables with it. There you are folks. Here's my recipe for you. Just plain and simple. Chow!

Ingredients

1 pound boneless chicken breast
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
1/2 cup cilantro leaves, for garnish

Directions

Cut into 1 inch cubes then toss chicken first in 1 tablespoon dark soy sauce,
then in the flour, coating pieces evenly.
Heat the oil in a large skillet over medium high heat. Place chicken in the skillet,
cook and stir chicken until browned, about 5 minutes. Remove chicken.
Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant,
then stir in green onions, garlic, and ginger; cook an additional 2 minutes.
Return chicken to the skillet, stirring to coat with the curry mixture.
Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture.
Allow to simmer over medium heat for 20 minutes until the chicken is tender.
Serve garnished with cilantro leaves.