Chicken Curry III recipe

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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

Nutrition Info

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
servingSize: -
sodium: 208.7 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

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!

Recipe Yield

4 servings

Recipe Note

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.

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