Malaysian Chicken Curry

1 whole chicken, about 21/2-3 lb, cut into serving size pieces
5 Tbsp Malaysian curry powder
1-2 Tbsp hot chili powder [Substitute: 1-3 tsp cayenne powder]
1/2 cup cooking oil
1 can coconut milk, combined with 2 cups water
2 potatoes, cut into 11/2 pieces
1-2 Tbsp salt, or to taste
2 large onions, sliced
8 cloves of garlic
11/2 inch fresh ginger, sliced

Using a mortar & pestle or blender, grind onion, garlic and ginger into a
paste
In a small bowl, add a little water to the curry powder to make a paste
In a wok or pot, heat oil on med, add ground paste, saute until quite
translucent
Add curry paste, reduce heat to med-low, saute till quite toasted, oil
starts to ooze from paste - do not burn!
Add chicken, bring heat up to med, stir to coat chicken well with curry
paste
Add coconut milk and salt to taste
Gradually bring to a boil, reduce heat to med, simmer covered 20-25 mins,
stir occasionally
Add potatoes, simmer uncovered, 10-15 mins until potatoes are cooked,
chicken is tender
Turn off heat, skim off excess oil on surface
Serve with bread, Roti Canai, Roti Jala or steamed rice

Variation : Substitute with beef, pork, lamb, mutton, turkey or game.
Venison shanks are excellent for curry

http://www.malaysianfood.net/Malayfood.html




--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/