Malaysian chicken curry (coconut based curry)

Name: Malaysian chicken curry (coconut based curry)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 500 chicken thigh fillets, diced; 2 – 3 potatoes, diced in similar size with the chicken; 1 lemongrass stalk, cut lenghtwise in 3 parts & slitin halves; 2.5 tbsp curry powder, dissolves in 1/4 cup water; 200 ml coconut milk; Salt to taste; 1 large onion; 4 garlic cloves; 1 inch thick ginger; 1/4 cup water

Main Dish

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

Blend ingredients B in a food processor.
Pour the blended ingredients B in a pot, let it simmer until it is almost like a thick paste. Add in 1/4 cup oil and lemongrass, saute until aromatic & little brown bits start to appear.
Add the curry powder mixture and let the pot mixture simmer further for 10 minutes or until the oil begins to surface.
Add chicken & potatoes, quickly saute to combine with the spices. Pour enough water to cover the chicken and potatoes.
Simmer under low to medium heat until the potatoes are tender.
Season with salt, add in coconut milk and continue simmering for another 10 minutes.
Best served with rice, vermicelli and bread.