Easy Chicken Curry
Ingredients
1 1/2 lbs. chicken chopped into serving pieces
1 medium potato peeled and diced
3/4 cups frozen green peas
2 cups coconut milk
1 1/4 tablespoons curry powder
2 teaspoons turmeric powder
1 1/2 teaspoons ginger powder
1 medium tomato chopped (or one can diced tomatoes)
1 medium yellow onion chopped
3 cloves garlic minced
a dash of cayenne pepper powder
3 tablespoons cooking oil
Salt to taste
Directions
Combine ginger powder, turmeric powder, and 1 1/2 teaspoons salt in a bowl. Mix well.
Rub the mixture all over the chopped chicken pieces. Let it sit for 15 minutes.
Heat the cooking oil in a cooking pot.
Once the oil is hot, pan fry the chicken for about 2 minutes per side.
Remove the chicken and temporarily place on a plate.
Meanwhile, saute the onion, tomato, and garlic in the remaining cooking oil.
Put the chicken back in the cooking pot when the onion becomes soft. Cook for 3 minutes.
Pour-in the coconut milk. Bring to a boil. Add the curry powder. Cover and simmer for 25 minutes (add a little water if needed).
Add a dash of cayenne pepper. Put-in the diced potato, cook for 10 minutes. Make sure to stir once in a while.
Add the green peas. Cook for 5 minutes.
Add salt to taste. Stir.
Transfer to a serving plate. Serve over basmati rice.
