1 medium-sized chicken
3 cloves garlic
2 tablespoons Spice 'N Easy™ Quatre Epices spice
1 tablespoon saffron
2 tablespoons curry powder
Salt & pepper
1/2 pound potatoes
1 cup coconut milk
2 tablespoons oil
Ginger

Cut chicken into small pieces.
Boil up chicken, with pepper, salt and 2 tablespoons quatre epices spice, for 5-10
minutes.
Peel and crush garlic, ginger and saffron.
Peel potatoes and cut into quarters.
Remove chicken from heat, place in a pan with 2 tablespoons oil.
Add crushed spices and curry powder.
Stir for 5 minutes over a low heat, cover and leave to cook.
Add coconut milk and potatoes, leave to simmer.
Cook for a further 20 minutes, stirring from time to time, until fairly dry.
Taste, adjust seasoning and serve.
Chumley & Stella's Co. - 1006 State Route 94 - Blairstown, NJ - 07825
© Copyright 2005-2008 Chumley & Stella's Co.™ All Rights Reserved
Recipe
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