GREEN CURRY CHICKEN ENJOY DAN:

                         GREEN CURRY CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

1-pound skinless, boneless chicken breasts halves cut into 1-inch cubes

1 onion, chopped

1 teaspoon EACH turmeric powder, garam masala, cumin powder, coriander, qalat daqqa powder, fennel seeds and mustard seeds

1 tablespoon green curry paste

1/4-cup yogurt

1 (19 Oz) can Mae Ploy coconut milk

3 tablespoon lemon juice

2 tablespoons olive oil

Sea salt to taste

THE PASTE:

1-bunch cilantro

1/2-bunch fresh mint

4 green chilies

3 shallots

1 thumb-size fresh ginger, thinly sliced

5 garlic cloves

DIRECTIONS:

1.   In a bowl mix together the qalat daqqa powder and lemon juice.

2.   Add chicken to the bowl and mix thoroughly and marinate for 1 hour.

3.   In a blender blend all paste ingredients until smooth.

4.   In a dry skillet heat fennel seeds and mustard seeds until they pop.

5.   Over medium-heat stir in curry paste and cook 1 minute until fragrant.

6.   Stir in blended paste and onion and sauté for 4 minutes.

7.   Add yogurt, turmeric, garam masala, cumin, and coriander.

8.    Add the chicken and sauté for 3 minutes.

9.   Bring to a boil reduce heat cover and simmer for 10 minutes.

10.                Add the coconut milk to the curry and mix well.

11.                Heat until well heated through.

QALAT DAQQA INGREDIENTS:

Nutmeg, black peppercorns, tell berry cloves, grains of paradise, cinnamon and sea salt.

     

ENJOY DAN:                                                                         BON-APPETITE!!