Recipe for Curry Chicken

Ingredients

3 cloves garlic, crushed
3 small onions, minced
1 slice fresh ginger root (substitute: I used about 1/2 tbsp of ground ginger)
5 tablespoons curry powder
5 tablespoons water
2 tablespoons olive oil
1 cup yogurt
1 cup coconut milk (substitute: I replaced with 1/2 cup yogurt and 1/2 cup milk)
1 cup milk
1 cup water
2 large potatoes, cubed
1 (4 pound) whole chicken, cut into 8 pieces (substitute: I used chicken wings instead)
salt to taste

Directions

1.In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water. (I used the electric blender)

2.Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until brown; add curry paste and saute together until smell is strong and fragrant.

3.Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.

4.Season with salt to taste and simmer for another 2 minutes; the curry is ready!