Recipe - Another Chicken Curry

1 One half pound Boneless; skinless, chicken
breast, cut into 2 inch
pieces
1 lg White onion; chopped, medium
fine, (softball size, dat
is a large baseball)
6 Cloves of garlic; chopped
fine
1 Twoinch piece of fresh
ginger; peeled and minced
1 cn (14oz) of coconut milk
1 lg Tomato; peeled, seeded and
chopped into chunks
1 tablespoon Madras curry powder
2 tablespoon Red curry paste; (thai)
2 tablespoon Dry sherry
2 tablespoon Cornstarch
1 tablespoon Sesame oil
Salt and Calvin's to taste;
(liberally with the
latter).

Well, it is the month end, which means I am hard at work....however we
still have to eat, so I decided to do a Chicken curry....mine are all
different, and so is this one...if you do not like garlic, or ginger,
quit now!

Marinate the chicken pieces in the sherry and cornstarch for about 15
minutes or more, then heat some of the oil in a wok or large pan, and
stir fry those pieces until well browned, removing as they do....set
aside and keep warm. In the oil remaing in the pan or wok, add a
little more, and throw all of the onions, garlic and ginger in at the
same time, and let simmer on low heat until the onion is transparent,
and it is all very fragrant....addthe curry powder, red curry paste
and the reserved chicken pieces, about two thirds of the coconut
milk, and let this simmer for about half an hour, then add the tomato
which has been peeled and deseeded...taste for seasoning, add salt,
Calvin's and let go for another few minutes,then add the rest of the
coconut milk....this should be a medium thin curry, to accompany
either plain boiled rice, or fried rice, should you have leftover
rice...sprinkle with sesame oil, chopped scallions(green onions) and
serve. My biggest critic(Marie)said it was absolutely fantastic!!
cheers, Doug in BC You there David Smith? This one is as good as the
pork tenderloin!

Posted to CHILEHEADS DIGEST by Doug Irvine dougandmarie@home.com
on Sep 30, 1999, converted by MM_Buster v2.0l.