Mirj's Hodi Chicken -- A Curry Creation

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 2 lbs boneless skinless chicken breasts (or two chickens, cut up into serving pieces)
• 1/4 cup olive oil
• sweet paprika
• fresh ground black pepper, to taste
• salt, to taste
• 3 large onions
• 1/2 cup vegetable oil (i use olive oil)
• 4 garlic cloves, finely chopped
• 1 tablespoon freshly grated gingerroot
• 1 tablespoon garam masala or 1 tablespoon curry powder
• 3 tablespoons brown sugar
• fresh ground black pepper, to taste
• 2 cups coconut milk
• salt, to taste
• 2 red peppers, cut into large pieces

Recipe

• 1 cut up the chicken breasts into 3 inch pieces, or into any size you prefer.
• 2 marinate the chicken breasts in the olive oil, paprika, black pepper and salt. give it a good massage, a relaxed chicken is a tasty chicken. you don't have to marinate this for long, 10 minutes should be enough, but overnight works just as well.
• 3 brown the chicken until cooked through. i just brown it in the marinade, but you may want to add some more oil to the pan if you think it needs it.
• 4 set aside.
• 5 to make the sauce, coarsely chop the onion.
• 6 saute the onions in the vegetable oil until wonderfully caramalized and golden brown.
• 7 add the garlic, ginger, garam masala, brown sugar and black pepper. give it all a good stir.
• 8 add the coconut milk. keep the sauce on a boil until it has cooked down to the consistency you prefer. you decide this part, you can have it thick and gooey or keep it more liquidy and saucy.
• 9 once it has reached the your preferred consistency, add the salt to taste.
• 10 add the red pepper pieces and cook for another three minutes or so, stirring constantly until slightly softened by the heat of the sauce.
• 11 add the cooked chicken to the sauce, mix to cover and heat through.
• 12 serve over plain rice or couscous.