Malaysian Chicken Curry

• Gluten free

• Meat

  • 1 1/2 lbs Chicken

• Produce

  • 1/2 Onion
  • 2 Potatoes, small wedges
  • 1 Tomato, big

• Refrigerated

  • 4 Eggs, hard

• Canned Goods

  • 1/2 cup Coconut milk

• Baking & Spices

  • 1 oz Curry powder
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Liquids

  • 3 cups Water

Found on rasamalaysia.com

Description

Ingredients

• 2 tablespoons oil
• 1/2 onion, diced
• 1 oz (25 g) curry powder for meat
• 1 1/2 lbs chicken, chopped into pieces
• 3 cups water
• 1 big tomato, cut into wedges, optional
• 2 small potatoes, peeled and cut into wedges
• 4 hard-boiled eggs, optional
• 1/2 cup coconut milk (or 3/4 cup milk)
• Salt to taste

Directions

• Add the oil to a big pot and heat it up until hot. Add the onions and stir-fry until aromatic before adding the curry powder. Do a few quick stirs until you smell the aroma, then add the chicken, stir to combine well, for about 1 minute. Add the water into the pot and bring it to boil. Lower the heat and add the tomatoes, potatoes and eggs. Cover the pot and let simmer for about 30-45 minutes, or until chicken becomes tender. Add the coconut milk and salt to taste and simmer for another 5 minutes or so. Dish out and serve immediately with steamed rice.