MALAYSIAN CHICKEN CURRY IN COCONUT MILK
Source: Hsu Lin
Cooking Time: about 1 hour
INGREDIENTS
1 chicken, cut into chunks or 5 or 6 Chicken thighs ( like to remove all skin)
1 tbsp. chili powder
2 tbsp. curry powder
1 tbsp. paprika
1 tsp. cumin
3 cloves garlic, chopped
2 onions, chopped
2 tomatoes, roughly chopped and seeded		 1/2 c. chopped cilantro or 2 t. coriander
2 tbsp. oil
1 bay leaf
1 lb. potatoes, peeled and cut into chunks
1 c. coconut milk
3 c. water
Salt and pepper to taste
INSTRUCTIONS
Heat oil in big pot and fry onion and garlic for 1 minute. Then add the chicken and continue cooking for 3 minutes. Add all the spices. Stir everything together for a few minutes. Add the rest of the ingredients. Let cook until chicken is tender. Adjust seasoning and serve with steamed rice.
Note: A Family Favourit, it's easy to make and reheats very well.