Ryan's YUMMY Curry!

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My girlfriend Kim Facebooked this delicious looking curry last week that her fiance makes and I HAD to give it a try! James and I are just getting into curries and found this dish so comforting last night... Tasted like a stew or a really hearty Sunday night meal. THANKS SO MUCH RYAN! It was DELICIOUS! Here is the recipe:
Ingredients:
A handful on cilantro
One cup of natural yogurt
One handful of sliced almonds
Salt and pepper
Pat of butter <-- a pat is a 1/4 inch slice off of a stick of butter
Vegetable oil or peanut oil
4oz of red or green curry paste
1 lemon
1 red chili – deseeded and finely chopped
1 thumb sized piece of ginger – thinly sliced or minced
4 boneless, skinless chicken breasts – sliced lengthwise
6 tomatoes – diced
2 onions – sliced
1 14oz can of coconut milk
Directions:
Put a couple glugs of your oil and butter into a pot (med-high heat).  Throw your ginger, chili, onions, and a small handful of cilantro stocks into the pot and cook for ten minutes until the onions are soft and a nice golden brown.  
Onions sauteing with olive oil and butter
 After that, throw your sliced chicken into the pot with the curry paste; mix well to make sure that the curry paste is covering all the chicken and onions.  Season with a bit of salt and pepper.
This is after just adding the chicken and curry paste. Look how much the onions cook down!
Now throw in your diced tomatoes and pour in your coconut milk.  Fill 1.5 cans of coconut milk with some warm water and add to the pot.  Thoroughly mix everything together and bring the pot to a boil.  Once it is at a boil, turn it down to a simmer for 20-60min until the chicken is cooked and curry has reduced to the consistency that you desire.
After the coconut milk has been added.. I also threw in some carrots and mushrooms as I needed to use them up
We let the curry simmer for an hour but you have to make sure that it doesn’t get dry otherwise it will start burning.  Before serving, season the curry with a little extra salt and pepper to taste.

Serve the curry over some fluffy white or coconut rice and garnish with a large spoonful of natural yogurt, a lemon wedge, some cilantro leaves and a small handful of your sliced almonds.

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