MALAYSIAN CHICKEN CURRY IN COCONUT MILK
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Ingradients
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- 1 chicken, cut into chunks
- 1 tbsp. chili powder
- 2 tbsp. curry powder
- 1 tbsp. paprika
- 1 tsp. cumin
- 3 cloves garlic, chopped
- 2 onions, chopped
- 2 tomatoes, roughly chopped
- 1/2 cup chopped cilantro
- 2 tbsp. olive, peanut or organic coconut oil
- 1 bay leaf
- 1 lb. potatoes, peeled and cut into chunks
- 1 cup coconut milk
- 3 cups water
- salt and pepper, to taste

Preparation
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In a large pot, heat oil and sauté onion and garlic for 1 minute. Add the 
chicken and continue cooking for 3 minutes. Add all the spices and stir 
together well. Add the potatoes.

Cook until chicken and potatoes are tender. Add the remaining ingredients.

Season to taste and serve with steamed rice.