Chicken Flisha Masala

Preheat enough oil to cover the bottom of a medium to large pot. Add the chicken to the pot and brown on all sides. You don’t have to cook it all the way through, just until it’s all brown around. While the chicken is browning, chop the onion. Take the chicken out of the pot and put aside.

Add the onion to the pot. Cook on medium heat until soft and translucent, then add garlic. Once the garlic is fragrant, add the tomatoes. While this is working, peel and chop potatoes. At this point, I always mix up the steps with no change in the final product. For some reason I never remember what comes next after the tomatoes, but it doesn’t matter in the end.

Usually at this point I mix in the curry paste with the tomato mixture until dissolved. Then add the potatoes and stir to coat. Then add in the green peppers and the chicken then add the coconut milk and stir. Add about a tablespoon of the curry powder and also salt, pepper, and garlic powder, to taste.

Bring the curry up to a boil. Turn heat down to medium-low and let it simmer. At this time, taste and make sure that it is spicy enough and has enough salt. If it is not spicy enough, add a bit more curry paste, but be careful because it is potent stuff.

Make rice and continue to simmer the curry with the lid on (or else the curry will get too thick), making sure to stir occasionally or else the bottom will burn. Once the rice is done, the potatoes should be tender and the curry is done. Serve the curry over rice or with store-bought naan.