Curry chicken

Having put down curry for a while, I return with much greater confidence handling it. Here is a refined curry chicken, with poached chicken breast, coconut milk and heavy whipping cream, and a new collection of spices. I guess, my skill with poaching has improved. The chicken has become really juicy.

Recipe: Curry chicken (for 2)

Ingredients:
- 1 skinless boneless chicken breast, cut to pieces of 2-3" big
- 1/2 cup meat stock
- 1 cup cooked chickpeas with liquid from cooking
- 1 small onion, thinly sliced
- 2 tp garlic powder
- 2 tp paprika
- 1/2 tp extra hot chilly powder
- 1/4 to 1/2 salt (to taste)
- 1/2 tp coriander seeds
- 1 TB coconut cream
- 1-2 TB heavy whipping cream
- 1 TB vegetable oil

Procedure:
1. Heat the chicken breasts and sliced onion in 1 TB vegetable oil on high heat, until the surfaces of the chicken pieces are cooked. Browning is optional. Do this very quickly to prevent the chicken from overcooking. Add chickpeas (without liquid). Mix. Then add garlic powder, paprika, chilly powder, coriander seeds and salt. Mix well.
2. Boil meat stock and liquid from cooking chickpeas in a pan with a lid. When the liquid is boiling, add in the chicken mixture. Turn heat down to lowest possible. Cover pan and allow to poach for 30-40 minutes. When poaching the chicken, the heat should be so low that there is minimal disturbance to the liquid.
3. Take the chicken out. Turn up the heat to thicken the sauce. When the sauce is reduced to a thick liquid, turn heat to medium. Add coconut cream and stir to dissolve. Return the chicken to the pan to reheat for a minute or so. Then add in the heavy whipping cream. Mix. Serve right away.

This dish tastes so very good!!! In this dish, there is no need for additional sugar because the starch from the chickpea, the whipping cream, and the sucrose in the coconut cream all contribute to a fair share of sweetness.