Good Noms makes curry

Anyone that knows me well, will tell you that there are few things I love as much as a bowl of hot, yellow curry over rice. Very few things, indeed.

Yellow curry:

• Carrots - 2 large
• Red potatoes - 3
• Sweet potato - 1 (Not a yam)
• Onion - 1
• Lemongrass - 1 stalk
• Green onion - 1
• Chicken thighs, or any other chicken with bones in it (4 thighs - 1 1/2 pounds)
• Coconut milk - 150mL (a little over 1/2 cup)
• Yellow curry powder - 1/4 cup
• Curry paste - 1 tbsp
• Basil
• Rice

Cook the amount of rice you want according to instructions. Rip the skin off the chicken thighs with your best "Hulk smash" impression. Cut the meat parallel to the bone, set aside. Cut the meat around the bone perpendicular to it, but not through the bone. Take the bones with the meat still on it, put it in the pot on medium high. This is the braising process. If the meat begins to stick to the bottom, do not worry. It will detach with the addition of water, later.

MEANWHILE...
Wash, cut your potatoes, carrots, onions. With the onions, it is easiest to cut them into slivers, as shown below.

By this point, check on the chicken bones. They should be cooked enough to cut through. Take them out (carefully, hot) and cut them up. Put them back into the pot with the rest of the uncooked chicken meat. When it browns on the outside, add in all the vegetables, give it a stir. Once the vegetables begin to look coated with the fats and the onions begin to caramelize, add in all the spices, and it will look like a hot mess. Once the spices are absorbed, add about 4 cups of water, or enough to almost cover the vegetables. Let cook for about 40 on med-hi. Once the veggies get close to fork tender, give it a taste to see if any more spices are needed, turn down to low, then in goes the coconut milk. Give it a good stir.

Stand back and ponder Life, the Universe, and Everything. Turn off the heat and serve over rice.