QUICK CURRY 3 GARLIC CLOVES PEELED AND CHOPPED. 1 ½ INCH FRESH GINGER PEELED AND GRATED. 2 CHICKEN BREASTS DICED 1 TSP. SESAME OIL OR PEANUT OIL. 20 MLS HOT WATER WITH CHICKEN STOCK 10 MLS COCO NUT MILK ½ TSP. CAYENNE PEPPER. 1 TSP. PAPRIKA. 2 TSP. HOT CURRY POWDER. 3 TSP MANGO CHUTNEY. BOILED RICE.
PUT RICE IN SAUCE PAN WITH BOILED WATER TO COVER THE RICE - WATER MUST BE ROUGHLY HALF INCH HIGHER TO COVER THE RICE FROM THE KETTLE & HEAT OVER THE STOVE UNTIL NEARLY COOKED, TURN OFF THE COOKER AND LEAVE WITH LID OR PLATE ON TOP OF THE SAUCE PAN TO SOAK UP THE REMAINING OF THE WATER. CHUCK ALL THE REMAINING INGREDIENTS WITH THE CHICKEN TOGETHER IN A WOK/ FRYING PAN & COOK UNTIL CHICKEN IS DONE, THEN LOWER THE HEAT ON THE STOVE TO THE LOWEST HEAT FOR ABOUT THREE TO FIVE MINUTES. SERVE. IF YOU HAVE NO MANGO CHUTNEY-USE A HALF OF A FRESH APPLE- PEEL AND MINCE/GRATE AS SMALL AS POSSIBLE TO ADD TO THE CURRY. OR TRY A CHOPPED STALK OF LEMON GRASS TO ADD FLAVOUR & 1/2 TSP. OF SOFT BROWN SUGAR. | 
