Chicken Curry

Ingredients:

2 leg-quarters (cut into half)

4 tbsp meat curry powder or curry powder

2 tbsp tomato paste (Turkish brand preferred)

5 cups water

2 small potato (quarterly cut)

1 oriental brinjal

4 okras

1 medium size tomato (quarterly cut)

2 tbsp minced onion

1 tsp minced garlic

1 tsp minced ginger

salt & white pepper

1 tbsp chilli paste (Turkish brand preferred)

1 sliced fresh jalapeno pepper or thai chilli

1 tbsp sugar

12 oz coconut milk (Mae Ploy brand preferred)

Methods:

1. Cleaned the cut chicken. Add all curry powder into a small bowl and pour 1/2 cup of water or until the mixture become a paste.
2. Add 2 tbsp coconut milk into the curry mixture. Then add tomato paste into the curry mixture. Stir gently until the mixture looks slightly thickened. Set it aside.
3. Wash and cut potato,oriental brinjal, and tomato. Wash okras. Then set aside.
4. Heat oil in a pot. Saute onion, ginger, garlic, chilli paste, and fresh chilli or pepper for a few seconds. Then add pinch of salt and pepper and 2 tbsp of curry mixture and 4 tbsp of coconut milk. Stir gently.
5. Pour 3 cups of water into the saute mixture. Add half can of coconut milk and 3 tbsp curry mixture. Stir gently and add the chicken into the pot containing the mixture.
6. Add the balance of water and coconut milk a little at a time and cover the pot for 5 minutes at mid heat or until steam comes out of the pot.
7. Then add the rest of the curry mixture, 1 tbsp tomato paste, sugar, and coconut milk into the pot and stir the mixture gently until the curry is slightly thickened. Cover the pot again for another 2 minutes.
8. Add the vegetables except the tomato. Cover the pot for 4 minutes or until the steam comes out of the pot.
9. Lastly, add tomato and cook for 2 minutes.
10. Ready to serve.

Note:
If the curry is not saltish then add another pinch of salt to taste.

The chicken curry should not be too watery. It has to be thickened. If it's too watery, add more coconut milk. If it's too thick, add a little water at a time.