Ingredients

• 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

Instructions

1. Cook onions, garlic and butter on medium heat until onions are soft and yellow.

2. Stir in curry, chili powder and salt.

3. Add 2 cups of the coconut milk.

4. Add the chicken and the potatoes.

5. Cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender.

6. Add remaining 1 cup of coconut milk and chopped peanuts.

7. Simmer for 10 minutes, then serve on Basmati rice!

8. PS-You could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry!