Recipe: Chicken Curry with Coconut Milk

Chicken Curry with Coconut Milk
Yield: 4 Servings

2 pound chicken breast
3 medium yellow onions
1 small piece fresh ginger
3 cloves garlic
3 fresh chilies
4 Tablespoons vegetable oil
1/2 teaspoon tumeric powder
1/2 teaspoon sweet paprika
2 teaspoons fish sauce
4 ounces coconut milk
4 ounces water
1/2 teaspoon salt

Wash the chicken and chop into small pieces. Slice one of the three onions finely and reserve.

In a food processor, combine the remaining two onions, ginger, garlic cloves and chilies, blending well. Heat the vegetable oil over medium heat in a saut pan. Add the sliced onion and tumeric powder and fry for about 3 minutes until golden brown. Remove the onion from the oil and reserve. Add the blended garlic mixture to the oil and fry for about 2 minutes. Add the chicken pieces, paprika, and fish sauce and stir well for about 8 minutes or until the chicken pieces are brown. Add the coconut milk and water and bring to a boil. Return the fried sliced onions to the pan, add the salt, and simmer on low heat for about 30 minutes, stirring occasionally. Serve immediately.