Easy Chicken Curry

I never liked curry until we went to dinner at a friend's house and she served this recipe for chicken curry. I love it. I hope you like it too! Curry powder is a blend of spices, not just one spice, so curry powders of different brands can vary quite a bit. Try different powders for a different balance of flavors. I like the Archer Farms curry powder from Super Target... Thanks for the recipe, Katie!


One 1" piece of fresh ginger, peeled and coarsely chopped
(Or 1 heaping teaspoon ground ginger)
5 shallots, coarsely chopped (you could easily substitute onion if you need to)
3 garlic cloves
1 tablespoon olive oil
4-6 boneless, skinless chicken breasts, cut into bite sized pieces (or leftover roast chicken)
salt to taste
1/2 cinnamon stick
2 or 3 whole cloves
2-3 tablespoons curry powder
1 can coconut milk


Combine ginger, shallots, and garlic in food processor and puree to a coarse paste. Set aside. Heat the oil over medium-high heat and cook chicken until no longer pink. (If you use leftover chicken, skip this step.) Add the ginger paste and cook for about 4 minutes. Add the cinnamon stick, cloves, curry powder and salt. Add the cocnut milk to the pan and stir. Lower the heat, cover and simmer for 20 minutes. (If you use leftover chicken, add it at the end and just allow it to get hot.) Serve over rice with green peas on the side. Yummy!