Chicken Curry

A variation from a similar post on New York Times Cooking. I felt it missed some oomph

What you need

• garlic cloves (2)
• large onion
• 4 tomatoes
• 1 carrot
• 2cm ginger peeled
• chicken breast, sliced
• 1 red chilli
• curry powder mild
• a bit of turmeric
• coriander
• 400ml coconut milk
• 200ml stock
• salt, pepper
• 3 table spoons vegetable oil

Equipment

Large saucepan, skillet

How you do it

• chop onions, chilli and carrots 
• heat the skillet/pan with the oil in it
• when hot add the onions and carrots first and cook for ca 5 min. then add the sliced chicken pieces and cook for another 5 min. season with salt and black pepper
• then add the chilli, crushed garlic and grated ginger to it
• add 2 tablespoon curry powder and a bit of turmeric
• cook and stir for up to 5 min more
• add the stock and bring to a boil
• cut the tomatoes into quarters and add to the broth
• cook for 20 min
• add coconut milk and cook for another 10 min. By now the sauce should thicken
• finally, add the chopped coriander leaves and cook for another 5 min or so

Serve with rice