Curry with chicken and rice

Hmmm...I think I went a little curry happy with this one, but it was fun to break out of my element and try something new. Will definitely adhere to the 'less is more' idea, when dabbling with spicy stuff again.

So it came out good; super spicy, but good. The rice complimented the chicken and curry quite nicely, and was very simple to make. A bit of prep, but once everything was organized, it all came together quickly.


::gathering my raw materials::


Ingredients

6 oz chicken meat cut into small pieces

1/4 cup onion, diced

1/2 cup potatoes, cut into small cubes

1 tbsp cooking oil.

1-3 tbsp yellow curry paste (start with 1 tbsp and work your way up to your spice tolerance)

1 cup coconut milk

1-2 tbsp sugar (to taste)

1/2 cup jasmine rice

1/4 cup chopped cilantro




Directions:

In a deep skillet, sautee your onions, and diced potatoes with a bit of of cooking oil. Add your chicken to brown. At this point, it doesn't really matter if the chicken insn't fully cooked, as it will simmer and cook within the curry sauce.



Now this is the part where you do as I suggest, not as I did--I added about 3 (heaping) tbsps of curry paste to my food, followed by only about a half a cup of coconut milk. Um, oops. It didn't make the food taste any worse--just upped the spice factor, heh.



Once you add the coconut milk, drop your heat to a low-medium. Let the ingredients simmer together. Taste. If too salty, add some sugar. I like my curry slightly sweet, so I added about 2 tbsps.



At this point, you can add more liquid (water, milk, more coconut milk) to taste/texture. Allow to simmer until your potatoes are cooked. Other veggies are definitely welcome in this dish. Remove from heat once cooked.

In a small saucepan, bring a cup of water to boil, and add a half cup of rice. Allow to cook for 15-20 minutes. Chop your cilantro while you're waiting for the rice to cook.



Once the rice is done, add the cilantro and stir a bit. Serve on a plate, and top with your curry and chicken.


Add a side salad, and you're good to go. Garnish your curry with cilantro leaves, as the cilantro compliments the spices in the curry quite nicely. Enjoy!