I love me some curry!

Last night we had an Indian themed potluck and I brought some yellow chicken curry. We also had samosas, lentils, tikka masala, naan, and a coconut almond fudge dessert. It was delicious, I LOVE Indian food and curry is my favorite! I would like to try out some recipes for green or red curry, but so far, all I have tried is the yellow curry. I realized that I really need to invest in a crock pot designed for traveling with a lid that seals on because it was a long, slow ride down to Del Mar with constant fear that hot curry would overflow onto Ellie's legs and the car! But we did make it with only a minor spill. Success!

Anyway, here is the recipe for all of you cooks to enjoy! It makes a nice big pot, perfect for a crowd. It is pretty mild so if you like more of a kick, just add some more cayenne.

Yellow Chicken Curry

3 cloves garlic, crushed
1 large onion, ½ minced, ½ chopped into large pieces
¼ tsp. minced fresh ginger root
5 Tbs. curry powder
5 Tbs. water
2 Tbs. olive oil
2 cups plain yogurt
1 can coconut milk
3 large chicken breasts
1 large potato
½ small butternut squash
1 cup thickly sliced carrots
⅛ tsp. cayenne pepper
1 tsp. salt
½ tsp. pepper
1 bay leaf

In a small bowl, grind together garlic, onion, and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
Heat oil in a large skillet over medium high heat. Sauté garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
Add yogurt, coconut milk along with 1 cup of water, and stir all together. Then add potatoes, squash and chicken and bring to a boil; reduce heat and add the rest of veggies and spices. Simmer until potatoes are tender and chicken is cooked through, about 20-25 minutes.
Serve over jasmine rice.