Friday, November 21, 2008Curry Chicken

2 chicken breasts
½ large onion, chopped
1 teaspoon garlic
1 can coconut milk
2 tablespoons sour cream
½“ piece ginger root, finely chopped
½ teaspoon tumeric
1 teaspoon chilli powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon curry powder
½ teaspoon salt

Cut chicken into small pieces and fry gently to seal, then remove from fry pan and set aside.
Fry onion, garlic, and ginger in oil for 5 minutes.
Add spices, stir and cook for another 2 minutes.
Stir in coconut milk and bring to boil, then return to simmer.
Simmer gently for 30 minutes (skip if in a hurry).
Return chicken to pan and simmer gently for 30 minutes.
Stir in sour cream and serve with rice.

Note: This recipe can also be made ahead of time and left to simmer in a crockpot. Just stir in the sour cream before serving.

Source: My MIL