Malaysian Chicken Curry ( A Coconut Based Curry)

Photo: Emily

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

Blend onion, garlic, ginger and water in a food processor.

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.

Add the curry powder mixture and let the pot mixture simmer further for 10 minutes or until the oil begins to surface.

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.

Season with salt, add in coconut milk and continue simmering for another 10 minutes.

Best served with rice, vermicelli and bread.