Chicken Curry

Curry is a stew-like dish prepared with coconut milk and a mix of spices such as tumeric, coriander and cumin, to name a few. It is usually served with or over rice. Although its roots come from India, I found it also to be widely popular, during my visit there a couple of years ago, in Japan. Ever had “kare udon” (curried noodles)? The Japanese variation however, is sweeter and milder in flavor compared to its Indian counterpart, and the addition of honey and apples is fairly common.

Makes 4 servings

2 lb chicken, cut into serving parts
2 potatoes, peeled and quartered
1 carrot, peeled and cubed
1/2 small onion, sliced
1/2 small red bell pepper, seeded and sliced into wide strips
1/2 small green bell pepper, seeded and sliced into wide strips
1 clove onion, minced
1 can coconut milk, around 16 oz
2 tbsps curry powder
2 cups water
salt and pepper
vegetable oil

Wash and drain chicken parts. In a bowl, rub curry powder onto chicken. Set aside.
Heat oil in skillet.

Fry potatoes and carrots until slightly brown but still firm. Remove from pan and set aside.
Saute garlic and onions until translucent.
Add chicken and brown slightly on both sides.
Pour coconut milk. Allow to boil for 1-2 minutes.
Add water. Lower heat and simmer until chicken is cooked, stirring occasionally.
Add potatoes and carrots. Simmer until tender.
Add curry powder. Season with salt and pepper to taste.
When sauce thickens slightly, add bell peppers. Simmer for an additional 1-2 minutes until bell peppers are tender.
Serve hot with rice.

TIPS:
1) Oil will result from reducing the coconut milk sauce. To lessen grease, remove skin from chicken parts before cooking.
2) Add 1 tbsp of honey and 1/2 cup of chopped apples to mellow the strength of the curry and to provide a touch of sweetness.
3) Beef or pork can be substituted for chicken.