Chicken Curry

The only curry I ever make is the Japanese Kare. I've always been a little hesitant to make Indian curry or Thai curry. All the spices makes the process seem so complicated. But I was really craving for curry on Tuesday night. I had left over chicken, potatoes, onions and carrots; plus I had time so I thought why not give it a go. I looked through my Indian cookbook (I've only made one dish from it). So I did a little online research on Food Network. Finally found an easy recipe by Rachel Ray - Chicken Curry in a Hurry - in her episode called "Lost in Spice". I liked the name and I had most of the ingredients needed for the dish.

I modified the recipe a little by adding potatoes, onion and carrots. I also added fish sauce to give it a bit more flavor. Can you tell I love fish sauce? However, I did not add the garnish she recommended.




It turned out better than I expected. I was a little concern when part of the ingredient was flour instead of coconut milk as thickner but it was good. The best part is since coconut milk usually makes me sick -- I think I'm allergic to it -- I now know that flour works just as well. The only thing I would change is only use 1 tbsp of curry paste instead of 2. I forgot my curry paste was on the hot side and while I LOVE spicy food, it was making me tear up a little. Plus my husband is not a big fan of spicy and kept saying that it's good but too hot to taste anything.
I'll probably use this recipe again with some modification. I think it'll be excellent with seafood.

~ Mina