MALAYSIAN CHICKEN CURRY IN COCONUT
MILK
1 chicken, cut into chunks
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
1/2 cup chopped cilantro
2 tbsp. oil
1 bay leaf
1 lb. potatoes, peeled and cut into chunks
1 cup coconut milk
3 cup water
Salt and pepper to taste
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 and stir together well. Add the potatoes. Let cook until chicken and potatoes are tender. Add the remaining ingredients.
Adjust seasoning and serve with steamed rice.
