Chicken Curry (Cambodian)

Name: Chicken Curry (Cambodian)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving(s)
Cuisine: indian
Ingredients: 4 small onions, peeled and cut into eighths; 2 teaspoons finely minced garlic; 1 teaspoon butter; 1 tablespoon chili powder; 2 tablespoons curry powder; 2 teaspoons salt; 3 cups coconut milk; 2 (2 lb) fryer chickens (legs, wings or thighs) or 2 (2 lb) chicken parts (legs, wings or thighs); 4 potatoes, peeled and cubed; 1/2 cup chopped peanuts

⏱ 50 mins 🍽 6 serving(s) 🌶 indian 🏷 Chicken

This Cambodian-style chicken curry offers a rich and aromatic meal. Onions and garlic are softened before being combined with curry and chilli powders. Coconut milk creates a creamy sauce for chicken pieces and cubed potatoes, which simmer until tender. Finished with chopped peanuts, it's a comforting dish typically served over basmati rice. The recipe is adaptable for different chicken cuts.

Ingredients

4 small onions, peeled and cut into eighths
2 teaspoons finely minced garlic
1 teaspoon butter
1 tablespoon chili powder
2 tablespoons curry powder
2 teaspoons salt
3 cups coconut milk
2 (2 lb) fryer chickens (legs, wings or thighs) or 2 (2 lb) chicken parts (legs, wings or thighs)
4 potatoes, peeled and cubed
1/2 cup chopped peanuts

Method

Soften the onions and garlic with butter until the onions turn yellow.
Mix in the curry powder, chilli powder and salt.
Pour in 2 cups of the coconut milk.
Place the chicken and the cubed potatoes into the pot.
Put the lid on and let it simmer for 20-30 minutes, giving it a stir now and then, until the chicken is cooked through.
Stir in the last cup of coconut milk along with the chopped peanuts.
Allow it to simmer for a further 10 minutes before serving with basmati rice.
You can also use chicken breasts, but adjust the cooking time to prevent them from drying out.

Nutrition (per serving)

Sodium1117900 mg

Recipe details

CategoryChicken

Cuisineindian

AuthorMrs.R