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Mike's Chicken Curry by Shannon McShane serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Prepare potatoes: Peel the potatoes, and dice them into even, 1/2" cubes. In a medium saucepan, bring water to rolling boil. Boil for about 4-5 minutes -- do not overcook -- you want them fork-firm -- "al dente", not fully cooked. Run under cold water immediately for a minute or two to stop the cooking. Set aside.

Wash and dry the chicken breasts. Slice them thinly, into bite-size pieces.

In a small container, add the minced ginger, minced garlic and curry powder and paste and red pepper flakes together until blended. Add the salt.

Bring a large saucepan to medium-high heat; add vegetable oil. Saute the sliced onions and red pepper together for 2 minutes, until just tender (not brown), and add the chicken. Cook the chicken over medium-high heat until white, not brown

Reduce the heat to medium and add the curry paste and stir it in rapidly (don't let it scald on the pan). Add the coconut milk, stir to mix well, add the potatoes and bamboo shoots, and heat over medium heat.

If you think it might not have enough curry flavour you can always mix a little more curry mixture to add in

Serve over rice

Ingredients:

3 whole

chicken breasts

3 medium

potatoes

1 can

light coconut milk

2 Tbsp

minced ginger

3 cloves

minged garlic

3 Tbsp

Olive oil

1 whole

red pepper chopped

1 medium

onion chopped

1 tsp

salt

2 tbsp

curry paste (mild, med or hot)

1 tbsp

curry powder (mild, medium, or hot)

Directions:

Categories:

Ethnic Foods
Poultry
Sauces