INDIAN CHICKEN CURRY
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1 sachet Indian chicken curry [ madras curry spice paste ]
3 tablespoons vegetable oil
1 large onion, sliced
2 potatoes, cubed
1 lb chicken, chopped into pieces
2 cups [440 ml ] coconut milk or milk.
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Heat oil in non-stick pan on medium-low heat. Add spice paste
and stir fry for 1/2 minute.
Add onion, chicken and potatoes, stir for 3 minutes.
Lower heat, add coconut milk and bring to the boil.
Cover and simmer for 30 minutes or until meat is tender.
Stir occasionally.