Chicken Curry with Coconut Milk

 

Ingredients:

1 whole chicken, cut into 8 parts

2 tbsp oil

1 large onion, roughly chopped

2 tbsp fresh ginger, grated

3 cloves garlic, minced

1 tbsp ground coriander

1 tbsp curry powder

1 tbsp turmeric powder

1/2 tsp ground chili

salt and pepper to taste

2 potato, cut into cubes

2 carrots, sliced 

1 head broccoli, cut into florets

2 cups coconut milk

2 pcs jalapeno (optional)

Directions:

Wash the chicken and wipe dry with kitchen towel. Heat oil in a pan and fry the chicken pieces until golden on both sides. Remove chicken, set aside and add onion to pan until translucent, then add ginger and garlic. 

Combine the spices, add to the pan and continue cooking gently for a few minutes until aromatic. Return the chicken to the pan, add a cup of water and  coconut milk, simmer, covered for 20 minutes.

Meanwhile, prepare the carrots, potatoes and broccoli. Add the potatoes and carrots to the pan, simmer for a couple of minutes, till half cooked then add broccoli. Season with salt and pepper. Continue cooking for further 10 minutes, until chicken is tender. Serve with rice and accompaniments.