Curry Chicken

Curry Chicken

5 lb. whole chicken
Salt (to taste...about 2 tsp.)
1 tsp. pepper
2 tbsp. sugar
2 tbsp. curry powder
1/2 can (13 oz.) coconut milk
2 tbsp. chopped onion
1 tsp. chopped garlic
2 tbsp. olive oil

Cut chicken into square chunks and marinate with salt, sugar and pepper. Pour oil in a pot and allow to heat up over medium heat. Add in the onions and allow to cook for 1-2 minutes, add in the garlic and chicken (together) and saute for 10-12 minutes. Add in the curry powder and continue cooking for 10-12 minutes longer. Add in enough water to cover the mixture; cook for 15-17 minutes at low-medium heat. Add in the coconut milk and mix well; bring to a slight boil, stirring and then remove from heat. Serve.

*Johnna's tip: Serve over brown or white rice or potatoes. Potatoes are common in curry chicken so you can add to the pot during the cooking time for the potatoes to take in the flavor of the curry powder. Also, for other meat alternatives try: shrimp, lobster or beef. Enjoy!

Picture source: http://www.aqua-safaris.com/Recipes.asp