Curry Chicken

I really enjoy a good curry chicken. The trouble is there are no restaurants near Beaty's Creek to get this favorite dish. Some people say that they hate curry but those people have never had this! Asian or Thai curry has a totally different taste than the Indian type in my opinion. I bought my curry paste at this Asian Market in Tulsa. They have a great selection of cooking items and are friendly and eager to assist. That is a plus when you are learning, as I am, about Asian cooking. Give this recipe a try the next time you have chicken laid out and not sure what to do with it. This is What's Cookin on Beaty's Creek today. Can you believe it, they are predicting more snow for Beaty's Creek....I think we have had our share this year. It is definitely time for spring!!!

Needed:

1 whole chicken-cut up
Oil
5 carrots-peeled and cut into 2 inch pieces
1 bag frozen peas
3 potatoes-peeled and cut into 2 inch chunks
1 onion-peeled and quartered
1 container button mushrooms-halved
2 T curry
3 garlic cloves-peeled and smashed
1 can unsweetened coconut milk-I found this at my local grocery store
3 cups water
2 cans Thai red curry paste
Salt and Pepper to taste
Steamed Rice

Season chicken with salt and pepper. Coat a large dutch oven with oil and heat up over medium heat. Once heated, add chicken fat side down. Don't crowd your chicken so you may have to brown it in two batches. Brown on each side for about 5 minutes, when browned remove from pan and add in all your veggies. When veggies are just beginning to soften add your chicken back in with you water, coconut milk, and curry paste and stir well, being sure to scrape the bottom of your pan to release all the goodness. Cook covered for 1 hour over medium heat, stir every once in awhile. Serve over steamed rice.