Malaysian Chicken Curry In Coconut Milk |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A favorite curry dish combining chicken and coconut. Ingredients:
1 chicken, cut into pieces |
1 t chili powder |
1/4 t cayenne pepper (optional) |
2 - 3 t curry powder |
1 t paprika |
1 t cumin |
3 cloves garlic, minced |
2 onions, chopped |
2 tomatoes, peeled and chopped |
1/2 c cilantro chopped |
2 t oil |
1 bay leaf |
1 lb potatoes, peeled and chunked |
1 c coconut milk |
3 c water |
salt and pepper to taste |
Directions:
1. Heat oil in dutch oven and fry onion and garlic. Add the chicken and continue cooking an additional 3 minutes. Add the spices, stir. Let cook until chicken is tender. Add remaining ingredients. Salt and pepper to taste.
2. Serve with plain or coconut rice
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