Friday, June 18, 2010

Malaysian Chicken Curry in Coconut Milk

1 lb chicken breast, cubed
1 clove garlic, minced
1 tablespoon canalo oil
1 teaspoon minced fresh ginger
1 tbsp. chili powder
2 tbsp. curry powder
1 tbsp. paprika
1 tsp. cumin
1 (16 ounce) can diced tomatoes
1 (14 ounce) can low fat coconut milk
1 teaspoon salt
1 lb. potatoes, peeled and cut into chunks

1. Heat the oil in a pot and saute the onion until translucent, add the garlic, saute for another 1 minute and set aside.
2. Add the chicken and continue cooking for 5 minutes and then add the onion and all the spices and stir.
3.Add the potatoes. Let cook until chicken and potatoes are tender. Add the remaining ingredients. Stir coconut milk well before adding.
4. Serve over Jasmine rice and enjoy!

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