Chicken Curry (Cambodian) Recipe #245936
This is a great, simple curry, with only a little bite!
by Mrs.R
50 min | 15 min prep
SERVES 6
- 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 or chicken parts (legs, wings or thighs)
- 4 potatoes, peeled and cubed
- 1/2 cup chopped peanuts
- Cook onions, garlic and butter on medium heat until onions are soft and yellow.
- Stir in curry, chili powder and salt.
- Add 2 cups of the coconut milk.
- Add the chicken and the potatoes.
- Cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender.
- Add remaining 1 cup of coconut milk and chopped peanuts.
- Simmer for 10 minutes, then serve on Basmati rice!
- 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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5 stars