My Own Version of Chicken Curry

One of our favorite restaurants to dine in is the "Matis Indian Express". Hubby and I love their chicken curry a lot. The thing is...every time we go there...we always feel unsatisfied by their servings and not only that...it is expensive as well. So I told hubby that instead of going to the Indian Resto... I would rather cook my own version of chicken curry...and it took me awhile to find the easy way on making this dish.
I've been making this dish for many times now....and I would say I became an expert on making this dish...hehhehe...:) So here's the recipe for you. By the way, I always add potato or peas on my chicken curry.

• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Directions:

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

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.