Curry Chicken, Danny Style

Hmmmm, Curry Chicken has always been my bane.  I could never get it just right.  Tonight, I would confidently say that I've taken a step in the right direction.

That's rice on the left, and the curry chicken on the right

Starring: Chicken breast, yellow potatoes, water-based veggies (celery, cauliflower, carrots, green peppers, onions.

Guest Appearances: Ginger, Sesame Oil, Curry Powder, Salt, Basil Leaves (2 per breast), Water

Missing in Action:  Mushrooms, Tomatoes, Garnish (like Cilantro or Green Onions)

Lessons Learned/Keys:

• key is the quality of the curry you use
• when boiling potatoes, the water level in the pot should not exceed the level of the potatoes
• when boiling potatoes, keep the heat on high until the water's boiling with the potatoes.  Afterwards, bring it down to medium heat
• Onions should be pan-fried, or caramelized before adding to the mix
• Basil leaves should go in at the same time as the chicken
• It's possible to overcook the veggies (especially the green peppers), so watch over them