Chicken Recipe: Chicken Curry

I am from Malaysia. Curry is one of the popular dishes. Almost everyone eats curry on weekly basis, if not daily. Anyways, I had a Malay neighbor while I was back in Malaysia. She always share the curry she cooked with us. The smell and rich aroma of curry is intoxicating. and now, I am alone in a foreign country, and this makes me miss Malaysian food more the ever. so, I look up some simple curry recipe on the internet, and I found out that the recipes requires many ingredients that are difficult to get in U.S. (or maybe I just don't know where to get it). I kinda modified the recipe, and it turned out pretty tasty. Although it is incomparable with the aunthentic ones, but the flavor of curry sort of cure my "foodsickness" temporary.

The ingredient is simple,, nothing too fancy or exotic. I admit that these herbs are essential for the strong and rich aroma that characterize a heavenly good curry, yet with a good quality curry powder, the result is still good.

now lets start;

you will need
curry powder for meat, preferably Indian curry powder.
Coconut milk, but this can be replaced by sour cream
1 onion. whatever type is fine, usually I just go with the cheapest one
potatoes
tomatoes
carrot
and of course, Chicken. *breast, tigh, drumstick. All are fine.

1. first, cut potatoes, tomatoes, carrot, and onion into small pieces
2. add oil into saucepan, stir it on medium heat until become brownish
3. put the chicken inside and stir.
4. while the chicken become white on the outside.(cooked on the outside but raw inside), add the curry powder and appropriate amount of water to dissolve it.
5.Add the potatoes,tomatoes, and carrot.
6. Add water until it covers all the ingredients
7. Add coconut milk or sour cream to thicken the curry
8. Add more curry powder if it appears "diluted"
9. Stir to mix well.
10.cover, and let it simmer on med-low heat for 40 minuetes, test chicken.
11. If curry run dry, add some water.
12. add salt and sugar for tasting.
13. Serve with rice.