Ginger Curry Chicken

Chicken can be bland, even boring. One way to maximize the flavor of chicken is to pair it with spices and herbs- in that order. Garlic, ginger, french tarragon, mushrooms, butter, curry powder all contribute to this dish to make it a tasty meal. The recipe below serves two people, or as I like to say, three people with the appetite of a small bird.

1 pound of chicken

Three or four mushrooms

fresh ginger root

 French tarragon

fresh cilantro

fresh parsley

1/2 cup plain whole milk yogurt

2 scallions

Broccoli

olive oil

butter

3 cloves of garlic

black pepper

curry powder

rosemary

Large sauce or frying pan

knife

fork

In a large pan, usually used for preparing a meal over a stove or fire, drizzle olive oil in the pan. Wash chicken pieces and place in the pan. Cut up three cloves of garlic, a large piece of ginger, 2 scallions, small pieces of broccoli, and three or four mushrooms. Place in pan around chicken pieces. Cut up cilantro (and parsley if desired) and add black pepper, rosemary (to taste) and curry powder and place on top of the ingredients. Cover with lid and heat on low to medium level flame, so as to keep from burning the chicken. Let cook about 15 minutes, then add 1/2 cup plain whole milk yogurt, and spoon in more curry powder with that yogurt. Cook about 20-25 minutes on low heat, checking to see when finished. With a knife and fork check your chicken a few times to make sure the chicken is cooked and not overdone. Overcooked chicken is your enemy as much as making sure it is cooked and tender. When finished, dish out on plates and add a generous amount of butter to top each meal. Bon appetite!