Curry Chicken (this is a work in progress feedback welcome)
In Saucepan add and saute:- 2 tbsp diced Onion
- 1 clove Garlic (finely sliced)
- Dash of Oil (Vegetable/Canola/Coconut *not Olive*)
- 3-5 Peppercorns/Cloves or piece of cinnamon bark
Once Sauted Add:- 1 tbsp Curry Powder per chicken breast to be added
In Blender Mix:- Remainder of Medium Onion
- 4 cloves Garlic
- 1 tsp dried Chilies
- Dash of Water
Add Blender Mixture to Saucepan, cook until becomes dry and starts to stick
Add: - Chicken
- Enough water to cover chicken
Once chicken has started to cook add:- Potatoes
- 1 tsp Sugar per chicken breast
- 1/2 tsp Salt per chicken breast
- 1 tsp Tamarind or HP Sauce or chicken breast
Cook until chicken is almost done, then add 1/2 can of coconut milk, ladling/stirring so the milk doesn't curdle.