CHICKEN CURRY: "Everyone should know how to make a basic chicken curry
dish. Purchase a high-quality curry paste or powder and enhance with
fresh tomatoes, onions, cilantro, and coconut milk. Add a few chile
peppers for some heat, if you like it spicy." - Paula DaSilva, executive
chef of Burlock Coast at The Ritz-Carlton, Fort Lauderdale

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Curry w/Potatoes & Squash
Categories: Poultry, Curry, Potatoes, Squash, Herbs
Yield: 4 Servings

2 tb Ground coriander
1 tb + 1 ts pure chile powder;
- such as pasilla
1/4 ts Turmeric
3 tb Water
1/2 c Oil
3 Onions; halved, thin sliced
8 cl Garlic; thin sliced
1 (1") piece fresh ginger;
- peeled, thin sliced
12 Curry leaves
2 ts Garam masala
1 ts Fresh ground black pepper
3 1/2 lb Chicken; in 8 pieces, wing
- tips removed
Salt
1 lg Baking potato; peeled, in 1"
- dice
3/4 lb Butternut squash; peeled,
- seeded, in 1/2" dice
14 oz Can unsweetened coconut milk
1 c Chicken stock

In a small skillet, toast the coriander, chile powder
and turmeric over moderate heat until fragrant, about 1
minute. Stir in the water to form a paste.

In a very large, deep skillet, heat the vegetable oil.
Add the onions, garlic, ginger and curry leaves and cook
over moderately high heat, stirring occasionally, until
the onions are translucent, about 5 minutes. Add in the
spice paste, garam masala and black pepper and cook over
moderate heat, stirring, until the oil separates from
the paste, about 2 minutes.

Lightly season the chicken pieces with salt. Add the
chicken, diced potato and squash to the skillet and stir
to coat with the seasonings. Stir in the coconut milk
and chicken stock and bring to a simmer. Cover and cook
over moderately low heat until the chicken is cooked
through and the potato and squash are tender, about 25
minutes. Using a slotted spoon, transfer the chicken
pieces to a bowl. Season the curry sauce with salt, pour
it over the chicken and serve.

SERVE WITH: Steamed white rice.

Yield: 4 servings

By Aniamma Philip

RECIPE FROM: https://www.foodandwine.com

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