Chicken Curry III
Indulge in a Malaysian-inspired chicken curry, enriched with the bold flavors of ginger, garlic, coconut milk, yogurt, and potatoes. Boasting a deep brown hue and simmering with potatoes, this dish stands as a complete and satisfying meal. Pair it with hot cooked rice and additional veggies, if desired, for a wholesome dining experience.
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
Instructions
- 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
Calories: 716kcalCarbohydrates: 27gProtein: 48gFat: 46gSaturated Fat: 17gCholesterol: 173mgSodium: 209mgPotassium: 1125mgSugar: 7gVitamin C: 26mgCalcium: 165mgIron: 5mg
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