I don't rarely eat and *never* make curry.... but we bought thighs on
a good sale last weekend. I had already found a curry recipe using
coconut milk which wasn't "authentic" because it called for curry
powder (not specifying which) and chili powder (again no
specification)... so I made "curry" tonight for the first time in
decades.

I altered the recipe greatly and unbelievably (IMO), it was tasty
anyway.

Here is the recipe that I didn't follow:

*Malaysian Chicken Curry In Coconut Milk*

1 chicken, cut into chunks (I used boneless thighs)
1 tbs. chili powder
2 tbs. curry powder
1 tbs. paprika
1 tsp. cumin
3 cloves garlic, chopped
2 onions, chopped
2 tomatoes, roughly chopped
1/2 cup chopped cilantro
2 tbs. oil
1 bay leaf
1 lb. potatoes, peeled and cut into chunks
1 cup coconut milk
3 cup water
Salt and pepper to taste

Heat oil in big pot and fry onion and garlic for 1 minute. Then add
the chicken and continue cooking for 3 minutes. Add all the spices
and stir together well. Add the potatoes. Let cook until chicken and
potatoes are tender.

Add the remaining ingredients.

Adjust seasoning and serve with steamed rice.

********

I used one can of coconut milk plus one can of water and didn't add
tomato (because I couldn't figure out what flavor they would add and
all I only had canned tomato on hand anyway). I also used half the
curry powder (commercial mixture) and no chili powder. I precooked
the potatoes in salted water and didn't add any extra salt to the
sauce, but it needed more salt and some chili... maybe in the form of
hot paprika or cayenne next time.

In the end, it was tasty... but I'll add salt and pepper or chili (hot
paprika/cayenne) next time.


--
I love cooking with wine.
Sometimes I even put it in the food.