CHICKEN CURRY III
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.
Provided by Siti Ezzeldin
Categories World Cuisine Recipes Asian Malaysian
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
- 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.
- 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.
- Season with salt to taste and simmer for another 2 minutes; the curry is ready!
Nutrition Facts : Calories 715.5 calories, Carbohydrate 26.7 g, Cholesterol 173.3 mg, Fat 46 g, Fiber 4.5 g, Protein 48.4 g, SaturatedFat 17.1 g, Sodium 208.7 mg, Sugar 6.7 g
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