Chicken Curry (Cambodian) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a great, simple curry, with only a little bite! Ingredients:
4 small onions, peeled and cut into eighths |
2 teaspoons finely minced garlic |
1 teaspoon butter |
1 tablespoon chili powder |
2 tablespoons curry powder |
2 teaspoons salt |
3 cups coconut milk |
2 (2 lb) fryer chickens (legs, wings or thighs) or 2 (2 lb) chicken parts (legs, wings or thighs) |
4 potatoes, peeled and cubed |
1/2 cup chopped peanuts |
Directions:
1. Cook onions, garlic and butter on medium heat until onions are soft and yellow.
2. Stir in curry, chili powder and salt.
3. Add 2 cups of the coconut milk.
4. Add the chicken and the potatoes.
5. Cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender.
6. Add remaining 1 cup of coconut milk and chopped peanuts.
7. Simmer for 10 minutes, then serve on Basmati rice!
8. PS-You could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry!
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