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I do mine in a clay cooking pot, but you could stir fry or use a regular stew pot. Stir fry will uphold the texture and flavor of the individual ingredients, while the stew pots will give you a more developed but more blended flavor and broken down texture. Both good, but different.
Chicken thighs is my choice for meat.
Choose whatever vegetables you like. I used onions, bell peppers of all colors, carrots and celery.
For spices I used fresh garlic, fresh ginger, a fresh jalapeņo, curry powder, garam marsala, red pepper flakes and salt. About 5:1 ratio on CP to GM is what I used. All of these are to taste.
For the gravy, I used chicken broth and flour. For stew versions I coat the chicken with a mixture of flour, CP, GM, and salt, then add chicken broth to the stew pot. For stir fry, I would blend the flour and chicken broth before dumping on the cooked stir fry. Coconut milk is classic.
I finished with my favorite ugami cheater: coco aminos.
Served mine on brown rice.
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