Chicken curry

Name: Chicken curry
Yield: 4 servings
Cuisine: Boil
Ingredients: 1.00 kg chicken thighs; 400.00 g coconut milk; 45.00 ml curry powder mild; 60.00 ml brown sugar soft; 45.00 ml peanuts roasted; 2.00 bay leaves; 500.00 ml litchis juice; 2.00 onion peeled, sliced; 4.00 potatoes medium, peeled and quartered

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (9)

1.00 kg	chicken — thighs
400.00 g	coconut milk
45.00 ml	curry powder — mild
60.00 ml	brown sugar — soft
45.00 ml	peanuts — roasted
2.00	bay leaves
500.00 ml	litchis — juice
2.00	onion — peeled, sliced
4.00	potatoes — medium, peeled and quartered

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Method:

Debone, roll and secure chicken with a toothpick. Bring 75 ml coconut milk to the boil. Stir in the curry powder and continue cooking for about 1 minute. Add chicken, sugar, soy sauce, peanuts, bay leaves, the remainder of the coconut milk and litchi juice. Simmer half covered over a low heat for about 30 minutes. Add onions and potatoes to the pan and continue to simmer gently for further 20 minutes. Remove the bay leaves and serve immediately.