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Chicken Curry III

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 50 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 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
  • 1 cup water
  • 2 large potatoes, cubed
  • 1 (4 pound) whole chicken, cut into 8 pieces
  • Salt to taste
make it
1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.

2. 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.

3. 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.

4. Season with salt to taste and simmer for another 2 minutes; the curry is ready!
Notes
Submitted by: Siti Ezzeldin (Allrecipes.com)

"Chicken curry with ginger, garlic, coconut milk, yogurt and potatoes. Malaysian in taste, deep brown in color, and since it simmers with the potatoes it makes for a complete dish! Serve with hot cooked rice and other veggies, if desired."

Original recipe yield: 4 servings.

Prep Time:10 Minutes
Cook Time:40 Minutes
Ready In:50 Minutes
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