CHICKEN CURRY WHAT COILD BE BETTER ENJOY DAN:

CHICKEN CURRY by CHEF DAN:
Serves 4

INGREDIENTS:
4 boneless, skinless chicken tenders
2 tablespoons grape-seed oil
2 tablespoons butter
2 tablespoon all-purpose flour
2 teaspoons turmeric
1/2-teaspoon EACH garlic powder, onion powder, and cumin
2 tablespoon chili powder
1 tablespoon curry powder
1 can MAE PLOY coconut milk
3 tablespoon green curry paste
1 tablespoon brown sugar
2 teaspoon lime juice

THE SAUCE:
1. In a wok add butter over medium-high heat.
2. Stir in green chili paste and when sizzling and smelling good, stir in coconut milk, turmeric, garlic, onion, cumin, chili, brown sugar, lime juice, and curry powder.
3. Reduce the heat and cook gently for 5 minutes.
4. Remove wok from the heat and let cool.
5. In a food processor, blend all ingredients until smooth.
6. Put back in the pan and simmer for 30 minutes until the sauce has darkened in color to a orangey brown and has thickened.



THE CHICKEN:
1. Season the flour and toss the chicken tender in this to coat them.
2. Heat oil in a wok over high-heat.
3. Add chicken and stir fry for a couple of minutes, until they turn white.
4. Stir in the curry sauce and heat through.
5. Serve with jasmine rice on the side.

ENJOY DAN: BON-APPETITE!!