Chicken Molee

Curry Bible, p. 109

1 pound chicken breast or thigh fillet, diced

1 large potato, diced

8 curry leaves

3-4 shallots, sliced

4 cloves garlic, sliced

2 green chilies, deseeded and sliced

13.5 fluid ounces coconut milk

1 teaspoon ground turmeric

1 tablespoon ground coriander

2 teaspoons ground cumin

1 teaspoon ground white pepper

1 teaspoon salt

Fresh lemon juice

2 teaspoons black mustard seeds

Ghee or oil

Yep. Totally forgot to defrost.

Filleting your own chicken thighs: annoying, but cheaper.

You know, potatoes? Boil-em-mash-em-stick-em-in-coconut-milk?

Place the chicken and potato in a heavy saucepan with everything else except the lemon juice, mustard seeds and ghee or oil. 

I love it when recipes are like, "Man... just dump everything the hell in." 

Bring barely to the boil, then reduce heat and simmer for about 15 minutes, or until the chicken is tender. Check seasonings and add a squeeze of lemon juice, to taste.

Especially when just dumping everything the hell in smells this damn good.

Fry the mustard seeds in ghee or oil until they pop, and stir into the curry just before serving.

Serves 6

My Rating: 4/5 "I'm notoriously not big on potatoes, but these had a nice flavor. I'm down for anything with this awesome of an aroma."