So, a week or two I’d mentioned that I was going to write out how I make curry, but that weekend we ate curry out of the house three days in a row so I decided NOT to make curry. Yesterday I finally made the curry and snapped a few pictures of my process.

I posted the actual curry recipe there. In this particular curry my main ingredients are as follows.

1. A pack of chicken, chopped.
2. Potatoes, pre-boiled and diced.
3. Coconut milk.
4. Various spices.

Here are the main spices I used.

I also put in a smidge of minced onion, but that comes later.
The first thing to do is brown the chopped chicken in the pan, while you open the coconut milk, and chop the potatoes. (You can add other veggies to the mix once the chicken is cooked, but in this case all I had was potatoes).
After the chicken is cooked through add the potatoes to the mix and stir it up, then add the coconut milk, then blend again because sometimes the coconut milk will start to separate and be a little chunky.

Next comes the fun part adding the spices:

I don’t measure the spices. I just put a bit in and mix it until it looks good. The key thing with curry is tasting it and making sure it’s not too spicy. The chili and cayenne are what govern the spiciness not the curry powder.

Once it’s at the appropriate taste for you, you can serve it over steamed rice. Voila!