CHICKEN CURRY WITH COCONUT MILK ENJOY DAN:

               CHICKEN CURRY WITH COCONUT MILK by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds chicken tenders

1 onion, diced

2 garlic cloves, minced

1 thumb-size fresh ginger, smashed

2 tablespoon coconut oil

1 tablespoon red chili paste

1/2-teaspoons EACH sumac, and turmeric

1 teaspoon cumin powder

2 teaspoons coriander powder

1 Sorrento pepper, seeded and sliced

1 tomato, cubed

1 tablespoon poppy seeds, soaked in water for 4 hours or overnight

1 (19.5 Oz) Mae Ploy Coconut milk

A handful of fresh coriander leaves

DIRECTIONS:

1.   In a skillet over medium-high heat add coconut oil and when sizzling.

2.   Add cumin and red chili paste and when the kitchen is aromatic.

3.   Add the onion and sauté for 4 minutes.

4.   Stir in the garlic and ginger and sauté for 1 minute.

5.   Add sumac and next 3 ingredients and sauté for 30 seconds.

6.   Add tomatoes and Sorrento pepper and sauté 1 more minute.

7.   Add chicken, along with coconut milk bring to a boil.

8.   Grind the poppy seeds in a spice grinder into smooth.

9.   Add poppy seeds to the curry as it come to a boil.

10.                Turn heat to low and simmer until mixture is thick.

11.                Top with coriander leaves and season with salt and pepper.

ENJOY DAN:                                               THR FRUGAL CHEF!!