Chicken Curry III

Ingredients

• 1 cup coconut milk 
• 5 tablespoons curry powder 
• 1 slice ginger root fresh
• 3 cloves garlic crushed
• 1 cup milk 
• 2 tablespoons olive oil 
• 3 small onions minced
• 2 large potatoes cubed
• 4 servings salt to taste
• 1 cup water 
• 4 pound meat from a rotisserie chicken whole cut into 8 pieces
• 1 cup yogurt 

Equipment

• bowl
• frying pan

Directions

1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
2. Heat oil in a large skillet over medium high heat.
3. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
4. Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
5. Season with salt to taste and simmer for another 2 minutes; the curry is ready!