Basic Chicken Curry

Daddy cool's basic curry recipe --

1 lb (approx.) Chicken Breast

1 jar of Patek's Mild curry paste

1 Tbs of Olive oil

1 (white) Onion

2 cloves of garlic

teaspoon of tomato paste

1 cup of chicken (or vegetable) broth

2 bay leaves

1 cinnamon stick

2 chili's 

Put oil into saucepan (or as Margo would say -- "It's a POT micha!!"  Anyway, I call it a saucepan, usually a 2 quart size,  at medium heat. Dice the onions up small and add to oil Cook till onions become translucent.

Smash the garlic cloves and chop them up. Add to translucent onions. Cover pan on low heat for about 5 mins, you'll smell the great oil onions & garlic aromas. You do not want to over cook or burn ingredients here.

I have been using 1 lb of breasts, will be 2 full breasts I think. Either cut the breasts into small pieces. or as when  Andy & I usually make it we cut  2 breasts into 4 pieces.

Add the curry paste to the onion mixture,  stir, add about 1/3 of broth, stir again, cover and cook on low for about 10 minutes. Keep checking because you do not want mixture to burn or stick to bottom of pan. Then add chopped chicken, stir. Cover and cook for about 5 mins. low to medium heat.

Now add rest of broth. Stir, throw in bay leaves, chili's. I suggest you leave them whole, not diced. If someone wants "hot" they can add a splash of sriracha sauce to curry on their plate.

Stir, add cinnamon and tomato paste cook for about 10 to 15 mins. Just poke chicken bits to ensure they are cooking and softening.

It should be ready.

Take out Bay leaves & cinnamon before serving.

Serve with rice... although, I've been taking to just putting the curry into a wrap lately; or with a piece of Nan bread. I find this will serve 3 people easy.  Usually with sauce left over for a late night sandwich!!

I would guess you just double up everything as your needs to cook for more people occurs.

Micha