coCOnut curry

Hope's own personal coconut curry recipe, developed, taste-tested, and approved in my own kitchen. We love this stuff and have it at least 2 times a month!

4 tbs butter or margarine
½ a big onion, chopped
2 – 3 chicken breasts, cubed (you can use other chicken parts if you like)
4 tsp garlic powder or 3 cloves fresh, minced
2 tbsp ginger (fresh) or 1 tsp powdered
pinch of cinnamon
3-4 heaping tsp curry paste (we prefer Patak’s Madras Curry Paste)
1 14oz can coconut milk (Aroy-D is a great brand!)
3-4 tsp brown sugar (to taste)
about ¾ cup of frozen corn
one 19oz can of chick peas
other veggies (peas, green beans, carrots, and zucchini are perfect – NO MUSHROOMS - they get slimy...)



Sautee onions in butter or margarine. Add chicken, ginger, garlic, and cinnamon. When chicken is almost cooked through, add coconut milk, curry paste, and brown sugar. Bring to a bubbling simmer until chicken is cooked through. Add chick peas, corn, and other veggies. Simmer uncovered, stirring frequently, until veggies are cooked to desired tenderness and sauce boils down a bit - about 20 minutes to half an hour. Serve over rice vermicelli (China Sun recommended) or brown or white basmati rice.

This is a moderate curry - if you want to warm it up a bit more, add some red chiles.