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Malaysian Chicken Curry

Ingredients: 4 Pound(s) cubed skinless chicken breast 2 1/2 Ounce(s) meat curry 1 Ounce(s) chili powder 1/2 cooking oil 1 coconut milk 1 Cup(s) water 2 cubed baking potato 2 Ounce(s) salt 2 sliced onion 8 Pound(s) garlic 1 1/2 Slice(s) inches, sliced fresh ginger root Directions: Grind onion, garlic, and ginger into as much of a paste as you can. In a small bowl, combine meat curry powder (not traditional American curry powder but something like Garam Masala will work) and chili powder. Ad a few T of water and stir into a thick paste. In a wok, heat oil on high and add ground paste. Heat for two minutes. Add curry paste, reduce heat to low and sitr-fry until toasted and oil is oozing - do not burn. Add chicken and bring heat to med-high. Coat chicken with paste. Add coconut milk and salt - stir well. Bring to a boil, then reduce heat to medium. Simmer covered for 25 minutes, stirring occasionally. Add potatoes simmer 15 minutes until potatoes are tender and chicken is cooked. Turn off heat. Skim excess oil on surface. Serve with Roti Cania or over rice. Comments: Flavorful chicken dish eaten with Indian bread (roti canai) or over rice.
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