Cam - 2 more for you to try:
Chinese Chicken Curry:
Ingredients:
1 lb skinless chicken breasts
1 potato
1 onion
1 slice ginger, minced
1 clove garlic, minced
1 stalk green onion, minced
2 tablespoons curry powder
Sauce
3/4 cup water or chicken broth
1 teaspoon sugar
Salt and pepper to taste
about 3/4 tablespoon cornstarch to thicken
Instructions:
Chop the chicken into 1 1/2 inch pieces. Cut the potato and onion into pieces about the same size as the chicken.
Heat wok and add oil. Stir-fry the onion, ginger, garlic, green onion, and curry powder. Stir-fry until the curry odor is strong (about 2 minutes). Add the chicken and potato and stir-fry for about 5 minutes to coat the chicken with the curry.
Add the chicken broth, sugar, salt, and pepper, cover, and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked. Use a slotted spoon to remove the chicken, potato, and onion. Check the sauce and adjust seasoning as required. Add the cornstarch, bring the sauce to a boil, and stir to thicken. Check the sauce and adjust seasoning as required. Serve hot over rice.
or
Malaysian Curry (its'a one hot n spicy curry!):
Ingredients:
3 tablespoons vegetable oil
2 tablespoons water, or as needed
6 red onions, chopped
25 chilli peppers, sun-dried
7 candlenuts (or macademia nuts)
1 shrimp paste
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground allspice
3 lemon grass
1 tablespoon mustard seed
2 cups water
2 1/4 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
2 1/4 pounds potatoes
salt to taste
1 tablespoon distilled white vinegar
Instructions:
1 Heat oil in a large skillet (or wok) over medium high heat. In a medium bowl combine the onions, chile peppers, candlenuts, shrimp paste, turmeric, ginger, galangal, lemon grass and mustard seed. Blend together with a little water to form a fine paste. Add to skillet and saute until fragrant and almost dry.
2 Add 2 cups water and bring all to a boil. Add chicken and potatoes. Reduce heat and let simmer about 20 minutes, or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.
3 Add salt to taste. Remove from heat and add vinegar. Mix well and serve. This dish is best served with steamed white rice, as it is full of flavor.
