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Chicken Curry (Cambodian)

Calories 1466.3 per serving 8797.8 for selected servings

Fat 72.6g per serving 435.6g for selected servings

Sugar 80g per serving 480g for selected servings

Protein 91.4g per serving 548.4g for selected servings

Carbohydrates 112.1g per serving 672.6g for selected servings

Make and share this Chicken Curry (Cambodian) recipe from Food.com.

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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

Cook onions, garlic and butter on medium heat until onions are soft and yellow.
Stir in curry, chili powder and salt.
Add 2 cups of the coconut milk.
Add the chicken and the potatoes.
Cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender.
Add remaining 1 cup of coconut milk and chopped peanuts.
Simmer for 10 minutes, then serve on Basmati rice!
PS-You could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry!

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