Siti Ezzeldin Recipe ⤏ Chicken Curry III

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.

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

Cooking 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!

Nutrition Facts

• calories715.5
• carbohydrateContent26.7 g
• cholesterolContent173.3 mg
• fatContent46 g
• fiberContent4.5 g
• proteinContent48.4 g
• saturatedFatContent17.1 g
• sodiumContent208.7 mg
• sugarContent6.7 g