• The MS Cookbook

Curried Chicken

I use fresh chicken breasts for this dish as they soak up the flavors of the curry, fresh ginger, and other spices. I like to serve this dish in a deep pot that allows me to serve it in the broth. It’s delicious with white potatoes and a green salad. INGREDIENTS 4 chicken breasts 1 onion 4 garlic cloves 4 pieces fresh ginger

1 tomato 5 whole cloves 2 tbsp coriander seeds 2 tsp mustard seeds 1 tsp turmeric 1 tsp cumin 1 tsp black peppercorns 1 tsp red chile 2 tbsp olive oil 2 tsp curry 1 tsp salt 1⁄2 cup coconut milk

1) Cut the chicken into 2-inch cubes.

2) Chop the onion, garlic, tomato and ginger into small pieces.

3) The spices need to be ground for this recipe. Combine the coriander, cumin, mustard seeds, black peppercorns, cloves, and chiles into a coffee grinder and grind them until they’ve become a powder.

4) Add the turmeric to the spice blend.

5) Heat the olive oil in a large pan over a medium ame.

6) Add the onion, garlic, tomato and ginger to the large pan and sauté the ingredients until the onions become translucent.

7) Add the spice mix to the sauté and mix gently.

8) Add the coconut milk and chicken to the sauté.

9) Allow the entire mix to cook over a medium flame for 15-20 minutes.

10) Once the chicken is fully cooked, remove the sauté from the flame, serve, and enjoy!

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