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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Chicken curry with ginger, garlic, coconut milk, yogurt and potatoes. Malaysian in taste, deep brown in color, and since it simmers with the potatoes it makes for a complete dish! Serve with hot cooked rice and other veggies, if desired. Ingredients:
3 cloves garlic, crushed |
3 small onions, minced |
1 slice fresh ginger root |
5 tablespoons curry powder |
5 tablespoons water |
2 tablespoons olive oil |
1 cup yogurt |
1 cup coconut milk |
1 cup milk |
1 cup water |
2 large potatoes, cubed |
1 (4 pound) whole chicken, cut into 8 pieces |
salt to taste |
Directions:
1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
2. Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
3. Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
4. Season with salt to taste and simmer for another 2 minutes; the curry is ready!
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