Chicken Curry

Ingredients:
1 whole chicken breast (cut into 1 inch pieces)
2 cups of fresh coconut milk (or 2 cans)
1 2 stalks of lemongrass (beat to break fibers and cut into 3 pieces)
1 mirliton (diced into medium sized pieces) you can also add in other vegetables to your liking.
(Carrots, potatoes, etc.)
2 - 3 slices of galangal
3 4 large shallots (finely minced)
1 whole pall of garlic (finely minced)
10 12 kaffir lime leaves
3 tbsp. of paprika
cup of fresh made red curry (or 1 sm can)
1 lb. of ground chicken (seasoned and made into small meatballs)
cup of sugar
4 tbsp. of tamarind concentrate
Oil (for sauting)
Salt and pepper to taste
Preparation:
In a large pot, saut the chicken pieces until lightly browned. Add in the coconut milk, lemongrass,
mirliton and galangal. Allow the pot to reach a boil and then reduce heat to medium.
Using a large skillet, saut the minced garlic and shallots until aromatic and softened. Add in the
kaffir leaves (tear into pieces), paprika and the curry paste. Saut the curry mixture for approx. 5
minutes and turn off.
Add the meatballs to the chicken pot. Also add in the sugar and continue to cook on medium heat for
another 10 minutes. Add in the curry mixture and the tamarind sauce and cook for approx. 10 to 15
minutes more. Serve over steamed rice (jasmine rice would be very nice) or rice noodles. This
should serve 6 to 8 people.
This what I did, you can change it however it suits your taste.