Day 125

The coconut milk in this chicken curry takes one back to

the balmy south-west breezes of the palm lined Indian coast

PALM COAST CHICKEN CURRY

Heat 2-3 tablespoons of Oil in pan

Add 1/2 teaspoon each of whole Cumin seeds and

whole brown Mustard seeds until they pop

Or the same amount of ground spices

Add finely chopped Onion, up to a whole depending on taste

Stir until lightly brown

Add

2 teaspoons freshly grated Ginger

3-4 cloves minced Garlic

2 pounds of Chicken parts, skinned

1/2 teaspoon Cayenne

1 tablespoon Paprika

huge pinch of Salt

1/2 teaspoon Curry

Add one cup Water and bring to simmer

Cover and gently cook 30 minutes

Stir occasionally

Boil down most of the liquid

Add  1 cup Coconut Milk

Optional: chopped Chilies

Tear some Basil leaves to garnish

Sometimes I cook 2 or 3 meals at once and then refrigerate them for later consumption.

I let this sit overnight then warmed it up the next evening for dinner.

The chicken fell off the bones

and the memory of the tastes has my mouth salivating!

Go to India now!