Coconut milk smoothes out this spicy curry. Add your favorite vegetables and rice for a superb, complete dinner.
INGREDIENTS (for 8 servings):
- 3 cloves garlic, crushed
- 3 small onions, minced
- 1 slice fresh ginger root
- 5 tablespoons curry powder
- 5 tablespoons water
- 2 tablespoons olive oil
- 1 cup yogurt
- 1 cup coconut milk
- 1 cup milk
- 2 large potatoes, cubed
- 1 (4 pound) whole chicken, cut into 8 pieces
- salt to taste
PREPARATION:
In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and water.
Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
Season with salt to taste and simmer for another 2 minutes; the curry is ready!