In an effort to recreate a dish we often order at favorite restaurant Clay Pit, I invented this very crude, completely unauthentic but incredibly delish Indian dish. It’s Heath’s favorite, so I thought I would share.
Chicken Coconut Curry, Serves 2-4
1 chicken breast fillet
1 can coconut milk
4-6 small red potatoes
2 cloves garlic
1/2 onion diced
[Amounts of the following ingredients should be determined according to taste. For strong, powerful dishes use more curry powder. For sweeter, increase ginger and brown sugar. And for spicier, go heavier on the red chili pepper]
yellow curry powder
dried bay leaves
crushed red chili pepper
Sauté potatoes, onion and garlic in large skillet over medium high heat. When potatoes are nearly cooked add in chicken, brown sugar, ginger, curry powder, dried bay leaves and crushed red chili pepper. Cook about 10 minutes on medium heat, stirring occasionally. Add coconut milk and let simmer on low for about 10 more minutes. Serve over rice.
It’s quick, it’s easy and it’s mighty fine.