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Andy's Coconut Chicken Curry Recipe


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     Andy's Coconut Chicken Curry

Category   Entrees - Maindishes
Sub Category   None

2 to 3 Lbs Cut Chicken
1 Onion
1 Garlic Clove
Ginger Root ( if using powder 1/2 teaspoon)
1 1/2 Teaspoon Red Pepper Powder
3 Teaspoon Roasted Corriander Powder
1 Teaspoon Garlic Powder
1/2 Teaspoon Termeric
1/2 Teaspoon Garam Masala
1 Can Coconut Milk
1/2 cup Oil
1 Teaspoon Mustard Seeds
1/4 Cup Vinegar

Wash and strain Chicken,set it aside, cut onions, garlic, and ginger into bite size pieces(make sure to peal the outer skin from the ginger and garlic)
Heat Oil in a deep cooking pan, once the oil is heated, add mustard seeds, and cover pan, till all the seeds are poped. Add onions, garlic and ginger, let cook until golden brown. Add red pepper powder, corriander, garlic,termeric,and garam masala, let cook for 1-2 min, until the oil pulls away from the mixture, stiring occassionaly, so that it does not stick to the pan. Add Chicken, cover and cook for 10 min on medium heat. Remove lid, stir chicken again and add Vinegar. Cover and cook for 30 minuets, stirring occassionaly throughout the cooking process. Remove lid, to let the water evaporate, till it is half gone.
Add can of coconut milk and half can of water (use the same can, this helps to dilute the coconut milk, and assures that you are using all of the coconut milk) Cover and cook for 5 minuets, remove cover and cook for 5 mor minuets, turn off heat and serve.

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