Malaysian Chicken Curry ( A Coconut Based Curry)
By: Emily
Published: Tuesday, July 20, 2010 - 12:28am

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 ¼ 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.