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Thursday, February 14, 2013

Chicken Curry or Whatever?!

I love going to eat Indian food, and I have tried 3 times unsuccessfully to make my own Chicken Curry.  Finally, I experienced success!  I love simple...and this is how I suggest making it if you're all about simple too.
Prepare your chicken (one whole or 4 breasts) in the oven or crock pot.  Piece into chunks.
Pour your 13.5 ounce cans of coconut milk in a skillet.
Add 1/2 of a jar of Thai curry paste, 1 T. Sun-dried tomato pesto, 1 t. coriander, 1 t. turmeric, 1 t. Spanish paprika, 1/2 t. marjoram.  Add chicken and simmer for 15 minutes or until nicely coated.  I served mine with rice-crumbed fried eggplant.

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