CHICKEN CURRY

Anybody can cook Chicken Curry.  It's a simple dish.  I cook my Chicken Curry in different ways depending on what ingredients are available in my kitchen; with coconut milk, with cow's milk, with potatoes, dry chicken curry, saucy chicken curry, etc.  You can use any part of the chicken, just cut them into serving pieces.  Today I used chicken wings and added diced apples for an extra sweet taste to balance the spicy curry.  I didn't want to use sugar for that would overwhelm the dominant flavor of the curry.  Although adding  a tablespoon of sugar to my curry did enhance the flavor of the Chicken Curries I have experimented in the past. This time, I preferred using fructose to lightly sweeten my curry.  What secret ingredient do I use to make good Chicken Curry?  It's in the curry powder. I use Madras curry powder.  You can probably find it in any Asian store. 

Ingredients

4 pounds chicken wings (I used only the upper and middle part of the chicken wings.)

10 to 12  big cloves of garlic, pounded and minced

4 tablespoons of Madras curry powder (add more according to your taste)

2 medium-sized diced apples

1 teaspoon freshly ground black pepper

1 tablespoon sea salt

3 tablespoons fish sauce

5 to 6 tablespoons canola oil

Procedure

Brown the garlic with canola oil in a pan on medium-high heat.  Add the curry powder and stir with the garlic for for about 30 seconds. Add the chicken pieces, mix well, and  and cook for about 10 minutes.  Add the and diced apples, mix well,  and cook for about 10 minutes on medium-high. Add the ground black pepper, salt, and  about 2 to 3 cups of water.  Bring to a boil and lower heat to medium and cook for about another 15 minutes. Add the fish sauce.  Simmer on medium-low heat until sauce thickens.  Serve immediately.

* Serves 4 to 6

*Serve with steamed rice or bread

*Tested and tried at Chris' kitchen 03/14/2011