Deema's Easy Curry Chicken from
Stir It Up by Ramin Ganeshram!
4 boneless chicken breasts,
cut into 1/2-inch cubes
3 tablespoons chopped onions
2 garlic cloves,
chopped
1 1/2 teaspoons chopped fresh shado beni or cilatro
1 teaspoon
ground cumin
3 Tablespoons Trinidad curry powder
2 tablespoons canola
oil
3/4 cup chicken stock
1 medium yukon gold potato, peeled and cut into
1/2-inch chunks
1/2 teaspoon salt
1/2 cup coconut milk
Directions:
1. Marinate the chicken by mixing the onions, garlic, shado
beni/cilantro, cumin and 2 teaspoons of the curry powder. Set aside in
refrigerator for at least 20 minutes or overnight.
2. Heat oil in a deep
saucepan and add the chicken mixture. Add the remaining curry and mix well.
Saute for 2 to 3 minutes.
3. Add chicken stock, potatoes and salt. Simmer
for 15 minutes and continue to cook until the sauce thickens, for about 5
minutes more.
4. Add the coconut milk and simmer for 3 minutes more.
(Note: I had some peppers from the garden, so a sliced them up and added them at
the end for color) Taste to adjust seasonings. Serve with rice or
rotis.
Makes 4 servings.
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