Perfect Party Chicken Curry
(serves 10 and then some)
3 tbsps vegetable oil
1 tbsp each: curry powder, ras el hanout, turmeric ground cumin, ground coriander
8 cloves garlic, minced
4 onions, minced
10 chicken breast fillets, cut in bite-size pieces
6 colored peppers: I mixed red, yellow and orange, cut in bite-size pieces
2 soup-size cans coconut milk
salt and pepper to taste
In a very large skillet or paella pan, heat the oil. Add the spices and cook until bubbling well. This step is very important. Do not think you can add the spices at any old time, although an adjustment of a bit more as you taste is all right. These spices release their flavors and at the same time cook off their bitterness but only if you cook them in the oil first.
Add the garlic, onions and chicken and cook, stirring well, until the chicken is nearly cooked. Add the peppers and stir until well-coated. Pour over the coconut milk, taking care to shake the unopened cans first to blend. Now, turn down the heat and bubble very low until the chicken is thoroughly cooked, about 10 minutes. Obviously, do not taste the sauce until this point! But now taste away and begin adding salt. It will require quite a bit. Add pepper to taste. Serve with steamed basmati rice. LOVELY.