Chinese Chicken Curry

Hey everyone!

So I've been loving Flower Net thus far, it is starting to remind me of an old school mystery - film noir style!

This dish wasn't much inspired by the book, as it was Ricky just saying, "hey how about some curry!" Well needless to say we end up with a Chinese Chicken Curry! It was really nice to have tonight to as most of Maine right now is struggling to breach double digits. I really was aiming for a spicier dish, and this wasn't spicy like most curries are - however it was so nice on this cold day!

Chinese Chicken Curry

• Chicken (1/4 Pound, Cooked, and Cubed)
• Potatoes (2, Diced)
• Carrot (Diced)
• Onion (Thinly Sliced)
• Bok Choy (2, Chopped)
• Garlic Clove (Minced)
• Ginger (1 Tablespoon, Minced)
• Curry Powder (2 Tablespoons)
• Coconut Flakes (3/4 Cup)
• Water (2 Cups)
• Milk (1 Cup)
• Salt (1/2 Teaspoon)
• Vegetable Oil (Enough To Fry)

Instructions

• In a large pan heat the Vegetable Oil and sauté the Potatoes, Carrot, Onion, Bok Choy, Garlic, and Ginger for 10 minutes.
• Add in the Curry Powder, and Water bringing everything to a boil.
• Rehydrate the Coconut Flakes by carefully steaming them in some parchment paper over the pan for 15 minutes.
• Mix the Coconut together with the Milk and Salt, and slowly pour into the pan. Bring to a boil, and turn off the heat.
• Preheat oven to 350 Degrees Fahrenheit. 
• In a large casserole dish, place the cooked Chicken in first, then pour all of the curry mixed vegetables into the casserole dish.
• Bake for 15 minutes, or until the top begins to crisp slightly.
• Plate and Enjoy!

So yummy, and a unique blend of vegetables for this dish - but hey it's only weird if it doesn't work!

I'm super tired already, and therefore could say more but I think you guys get the picture!

See ya'll on Friday!!