Morgan's Chicken Curry

I don't know if this qualifies as a "recipe" as I didn't measure anything, I don't have cooking times, etc. This is an entirely "by feel and temperament" process.

Here's how it goes:

Over the weekend I prepped this first step. So the chopped onion (about 1/4 of one since Michael doesn't like onions) and pepper (1/2 red bell pepper) were tossed into the skillet with a little oil. I sauteed them for a while and then added the bite sized pieces of chicken breast (also cut up over the weekend - approx one and a half large breasts).

Then I added 2 large spoonfuls of curry paste.

In my opinion this is the BEST curry paste out there. It's warm, but not too hot. You can taste all the spices along with a little tomato that really makes it pop. Unfortunately I can only find it at World Market these days. So I bought two jars this week just in case it get even harder to find.


Let simmer until the chicken is cooked through. Then add some coconut milk. I've done it with a whole can, but this time I used what was left in the can after 1 cup was used for the rice.


Then I added some chopped up carrots, a few sprigs of broccoli and a can of sliced water chestnuts and 1/4 cup water and simmered until the veggies were tender-crisp and the sauce was thickened.


Serve with Rice and enjoy!