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August 17, 2011

Malaysian Chicken Curry

Chicken thighs 500 grams
Potatoes 3-4 cut into cubed shaped
Lemon grass stalk 1, cut length wise in 3 parts and slit in halves
Curry powder 2 ½ tablespoons dissolved in water (1/4 cup)
Coconut milk 200ml
Salt to taste
Oil ¼ cup

Curry Ingredients:

Onion 1 chopped
Garlic cloves 4
Ginger 1 inch thick
Water ¼ cup


Blend curry ingredients. Put this mixture in a pot and simmer it till water evaporates. Now add oil and lemongrass. Sauté them till brown. Now add curry powder mixture and let the pot mixture simmer until the oil begins to surface. Add chicken and potatoes, sauté them to combine with the spices. Pour water that covers the chicken and potatoes and simmer under low heat until the potatoes tender. Add seasonings and coconut milk and continue simmer for more 10 minutes. Served with rice or bread.