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Creamy Chicken Curry

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PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
50 min
SERVINGS
8 servings
Dinner Malaysian
Creamy Chicken Curry
Ingredients
  • 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
Instructions
1
Combine minced garlic, chopped onion, and grated ginger in a small bowl. In another small bowl, whisk together curry powder and 5 tablespoons of water until smooth.
2
Heat a generous amount of oil in a large skillet over medium-high heat. Sear the garlic, ginger, and onion until they turn golden brown; add curry paste and cook together until a potent aroma fills the air.
3
Add plain yogurt, coconut milk, regular milk, and 1 cup of water to the skillet. Stir everything together. Then add diced potatoes and cooked chicken, stirring until they come into contact with the liquid; bring to a boil before reducing heat and letting it simmer for 20-25 minutes, or until potatoes are tender and chicken is fully cooked.
4
Sprinkle salt to taste and let it simmer for an additional 2 minutes; your curry is now complete!