Malaysian Chicken Curry ( A Coconut Based Curry)


Photo: Emily
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Ingredients

500 chicken thigh fillets, diced
3 potatoes (depending on their sizes), diced in similar size with the chicken
1 part lemongrass stalk, cut lenghtwise in 3& slit in halves
2 1/2 cups tbsp curry powder, dissolves in ΒΌ water
200 milliliters coconut milk
Salt to taste
1 large onion
4 garlic cloves
1 inch thick ginger
1/4 cup water (by adding water will ensure a smoother paste)

Preparation

1
Blend onion, garlic, ginger and water in a food processor.
2
Pour the blended ingredients in a pot, let it simmer until it is almost like a thick paste. Add in 1/4 cup oil and lemongrass, saute until aromatic & little brown bits start to appear.
3
Add the curry powder mixture and let the pot mixture simmer further for 10 minutes or until the oil begins to surface.
4
Add chicken & potatoes, quickly saute to combine with the spices. Pour enough water to cover the chicken and potatoes. Simmer under low to medium heat until the potatoes are tender.
5
Season with salt, add in coconut milk and continue simmering for another 10 minutes.
6
Best served with rice, vermicelli and bread.

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Yield:

32 servings

Added:

July 20, 2010

Creator:

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