Chicken Curry

Our household isn't much of a curry fan.  In fact, I don't think we've ever had curry dishes at home. I wanted to change that, and introduce something new to the pallate. Again, here is a simple recipe made from scratch, put together and influenced by my mother's traditional Filipino dishes (i.e. aroz caldo, laing, ginataan, etc.).

Ingredients:
- 1 lb. chicken breast/thigh (skinless/chopped into small quarters)
- 1 1/2 cups white/golden potatoes (chopped coarsely) 
- 1 cup carrots (chopped coarsely) 
- 1 whole onion (chopped coarsely) 
- 1/2 cup tomatoes (chopped coarsely) 
- 3 cloves garlic (minced)
- 1 tbsp ginger (minced)
- chilli peppers (according to preference)
- 3 cups coconut milk ( appx. 2 cans)
- 1 cup chicken broth
- 2 tbsp fish sauce
- 2 1/2 tbsp yellow curry powder
- 1/cup cornstarch (diluted in water) 
-2 tbsp cooking oil

tomatoes, onions, garlic, ginger/white potatoes/carrots/chili peppers

curry powder/chicken broth/coconut milk/fish sauce

Prep:

* Cut chicken into small quarters.  Boneless may also be used.  I like to use chicken with bone for more flavor

* Heat oil in cooking pan and sautee garlic, onions, ginger and tomatoes.  Once tomatoes are broken down, add chicken into sautee and stir until chicken is seared.
* Add chicken broth and let simmer for 7 minutes in med-low heat.  Add coconut milk and fish sauce and continue to simmer for 10 mins.

*Add curry powder and stir while it continues to stir.  Chop chilli peppers into half and add to the pot.  Add potatoes and carrots.  Add cornstarch mix and sti. Let pot simmer for 10-15 mins until chicken is tender and vegetables are cooked.

Serve over rice...tahdahhh!